Turmeric Free Sautéed Snow Peas with Ginger
Snow peas are one of those vegetables that shine brightest when treated simply, and this quick sauté delivers serious flavor with a short ingredient list. Coconut oil gets ripping hot in the pan, giving the peas those irresistible light char spots while keeping them brilliantly green and snappy. Fresh ginger goes straight into the center of the pan for a quick bloom, filling your kitchen with that warm, aromatic punch before it mingles with the peas. Coconut aminos bring a savory, slightly sweet glaze that coats everything beautifully — no soy sauce needed, and no hidden spice blends to second-guess. For anyone navigating a diet that rules out certain warming spices, this recipe is a genuine find because every single ingredient is right there in plain sight. A scatter of fresh cilantro at the end adds a bright, herby finish that makes the whole plate feel restaurant-worthy. Serve it immediately straight from the pan and it will disappear fast.
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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.
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