Walnut Free Sautéed Snow Peas with Ginger
Crisp, vibrant, and ready in minutes, this stir-fried side dish is the kind of thing that makes a weeknight dinner feel effortless and a little bit special. The snow peas get a quick sear in coconut oil over high heat, developing light char spots while staying brilliantly green and satisfyingly snappy — no soggy vegetables here. Fresh ginger hits the center of the hot pan just long enough to bloom and turn fragrant before everything gets tossed together with coconut aminos, which brings a savory, slightly sweet glaze without any soy. A scatter of fresh cilantro at the end adds a bright, herby finish that ties the whole dish together beautifully. For anyone navigating tree nut allergies, Asian-inspired dishes can feel like a minefield — walnuts show up in stir-fries and sauces more often than you'd expect. This recipe keeps things completely clean, relying on whole, straightforward ingredients that you can verify at a glance. No mystery sauces, no mixed spice blends, no reason to second-guess the label. It's the kind of simple, confident cooking that tastes like it took way more effort than it actually did.
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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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