Xanthan Gum Free Sautéed Snow Peas with Ginger
Crisp, vibrant, and packed with bold flavor, this sautéed snow pea dish is the kind of weeknight side that looks and tastes far more impressive than the effort involved. The high-heat sear in coconut oil gives the peas gorgeous char spots while keeping that satisfying snap, and the grated ginger blooms in the hot pan for a fragrant, punchy kick. Coconut aminos step in as the savory, slightly sweet sauce base — naturally free from the thickeners and additives that sneak into so many bottled condiments and soy-based sauces. Every single ingredient here is clean and straightforward, so there's no need to scrutinize labels for hidden stabilizers or gums. A quick toss and a light glaze is all it takes before the dish hits the table, finished with a scatter of fresh cilantro if you're feeling it. Serve it immediately while the peas are still brilliantly green and the sauce is glossy — this one does not wait around.
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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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