Soy Free Sautéed Snow Peas with Ginger
Snow peas are one of those vegetables that can go from vibrant and snappy to sad and soggy in a matter of seconds, but this recipe nails the technique every time. Patting the peas dry before they hit the pan is the secret move — it guarantees that satisfying char and keeps every bite crisp rather than steamed into submission. Coconut aminos step in where soy sauce would normally go, delivering that same savory, slightly sweet depth without any soy whatsoever, and they reduce into a gorgeous glaze that clings to every pod. Fresh ginger bloomed in hot coconut oil adds a bright, aromatic punch that makes this dish taste far more complex than its short ingredient list suggests. The whole thing comes together in just a few minutes over high heat, making it an ideal weeknight side that feels a little bit special. A scatter of fresh cilantro at the end lifts everything with a pop of color and herby freshness, though the dish holds its own beautifully without it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 lb snow peas, strings removed
- 2 tbsp coconut oil
- 1 tbsp fresh ginger, finely grated
- 2 tbsp coconut aminos
- ¼ tsp salt
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Pat the snow peas dry with a paper towel — any surface moisture will cause the oil to spatter and steam the peas rather than sear them.
- 2
Heat the coconut oil in a large skillet or wok over high heat until the oil shimmers and a drop of water flicked in sizzles immediately, about 1–2 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!