Wheat Free Sautéed Snow Peas with Ginger
Crisp, vibrant, and packed with bold flavor, this stir-fry is the kind of side dish that makes a simple weeknight dinner feel genuinely exciting. The snow peas get a quick, high-heat sear in coconut oil that locks in their bright color and satisfying snap — no soggy vegetables here. Fresh ginger hits the center of the hot pan just long enough to bloom into something fragrant and slightly caramelized before it coats every pea. Coconut aminos step in as the savory, umami-rich sauce, making this completely free from wheat-based soy sauce without sacrificing any of that deep, glossy finish you'd expect from a great stir-fry. It's one of those recipes where the swap feels totally seamless — no compromise, just clean ingredients doing their job beautifully. A scatter of fresh cilantro at the end adds a pop of brightness that ties the whole dish together. Serve it straight from the pan while it's still sizzling for the best texture.
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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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