Vegetarian Sautéed Snow Peas with Ginger
Crisp, vibrant, and ready in minutes, this stir-fried side is the kind of dish that makes a weeknight feel effortless. Snow peas hit the hot skillet in a single layer, picking up just enough char to develop real depth while staying bright green and satisfyingly snappy. Fresh ginger blooms in the center of the pan before everything gets tossed together, filling the kitchen with that warm, slightly spicy fragrance that makes people wander in from the other room. Coconut aminos bring a savory, lightly sweet glaze that coats every pod without any of the soy-based ingredients you might want to avoid. The whole technique — high heat, dry peas, no crowding — is what separates a genuinely seared stir-fry from a soggy, steamed disappointment. A scatter of fresh cilantro at the end adds a pop of color and herby brightness that ties it all together. It's the kind of simple, plant-forward side that earns a permanent spot in your regular rotation.
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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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