Try these easy stir‑fried sugar snap peas flavored with sesame seeds, toasted sesame oil, garlic, and soy sauce. Crunchy and ready in about 10 minutes — vegetarian and low‑carb friendly.
Stir‑fried sugar snap peas are a quick, flavorful side dish that pairs well with almost any Asian meal. They cook fast in a hot pan or wok and finish bright green and crisp‑tender.
This simple preparation uses garlic, soy sauce, toasted sesame oil, and black and white sesame seeds for nutty, savory depth. The recipe is flexible — add chili flakes, a touch of sweetener, sriracha, or fresh herbs to adapt the flavor to your preferences. It’s vegan, easily made gluten‑free with tamari or liquid aminos, and keeps well as leftovers.
Ingredients
- Sugar snap peas – choose pods with firm shells and no blemishes.
- Toasted sesame oil – use toasted sesame oil for a deeper, nuttier flavor.
- Soy sauce – swap tamari or liquid aminos to make it gluten free.
Instructions
- Heat a wok or large pan over medium‑high heat and add the vegetable oil.
- When the pan is hot, add the sugar snap peas, sliced garlic, and soy sauce (and any optional flavorings).
- Stir‑fry for 3–5 minutes, tossing frequently, until the peas are bright green and tender‑crisp. Remove from the heat, drizzle with toasted sesame oil, sprinkle with black and white sesame seeds, and season with salt and pepper to taste. Garnish with scallions or cilantro if desired and serve immediately.
FAQ
You can trim the stem and pull the string down the pod to remove any tough fiber. This step is optional but makes the pods easier to eat.
Store leftovers in an airtight container in the refrigerator for up to 4 days. They’re good cold, at room temperature, or gently reheated.
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Stir Fried Sugar Snap Peas with Garlic and Sesame
Ingredients
- 1 lb sugar snap peas
- 1 Tablespoon vegetable oil
- 1 Tablespoon soy sauce (or tamari/liquid aminos)
- 1 Tablespoon black and white sesame seeds
- 1 teaspoon toasted sesame oil
- 2 cloves garlic, sliced
- Salt and pepper, to taste
- Handful of fresh herbs – scallions or cilantro, optional for garnish
Optional Flavors (add one or more to taste)
- 1 teaspoon crushed red pepper flakes (for spice)
- 1 teaspoon sugar (adjust to taste)
- 1 teaspoon minced ginger
Instructions
- (Optional) Trim stems and pull any string down the pod to remove tough fiber.
- Stir‑fry: Heat the oil in a wok or pan over medium‑high heat. When hot, add the sugar snap peas, garlic, soy sauce, and any optional flavorings. Stir‑fry for 3–5 minutes until the peas are tender‑crisp and bright green.
- Finish: Turn off the heat, add toasted sesame oil and sesame seeds, then season with salt and pepper. Top with fresh herbs if using and serve immediately.
Notes
- Make sure the pan is hot before adding the peas so they sizzle on contact.
- Avoid overcrowding the pan to prevent steaming; cook in batches if necessary so the peas stay crisp.
Storage/Leftovers:
- Store in an airtight container in the fridge for up to 4 days.
- Serve cold, at room temperature, or reheat briefly in the microwave.
Nutrition
Carbohydrates: 7 g,
Protein: 3 g,
Fat: 3 g,
Sodium: 171 mg,
Fiber: 2 g,
Sugar: 4 g,
Vitamin C: 46 mg
Nutrition information is automatically calculated and should be used as an approximation.
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