Yeast Free Sautéed Snow Peas with Ginger
Crisp, vibrant, and packed with bold flavor, this stir-fried side is the kind of dish that makes a simple weeknight feel a little more special. The snow peas get a quick, high-heat sear in coconut oil until they're bright green with just enough char to add depth, while staying satisfyingly snappy. Fresh ginger goes straight into the hot pan for a fragrant, slightly spicy kick that pairs beautifully with the savory-sweet glaze from the coconut aminos — a soy sauce alternative that's completely free of fermented yeast. That swap is what makes this recipe such a smart fit for anyone avoiding yeast, since traditional soy sauce and many bottled condiments rely on fermentation. A scatter of fresh cilantro at the end adds a pop of color and a herby brightness that ties everything together. The whole technique is straightforward — dry your peas, get the pan ripping hot, and don't walk away. It's the kind of side dish that disappears fast, so you might want to double it.
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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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