I named my playful Garlic Snow Peas creation John Snow Peas for a Game of Thrones party, pairing ginger and garlic into a vegan side that invites a closer look.

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I still remember the first time I tossed a pan of John Snow Peas for a Game of Thrones watch party. John Snow Peas are an easy side dish of garlic ginger snow peas that makes a delicious vegan side dish for your Game of Thrones Party!

I keep it simple, mostly snow peas with plenty of garlic and a touch of fresh ginger for a pop you didn’t see coming. It’s bright, fast, a little crunchy and kinda addictive.

Think Garlic Snow Peas and a Sauteed Snow Peas Recipe that refuses to be boring. You’ll make it again, I bet.

Ingredients

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Crisp sweet peas with fiber, vitamin C and few carbs, low calorie, great crunch
Pungent savory garlic, tiny protein and antioxidants, adds depth not much sweetness
Warm spicy ginger root, aids digestion, anti inflammatory, gives bright zing and heat
Salty umami soy or tamari, adds depth and savory balance, contains sodium use modestly
Nutty toasted sesame oil, tiny calories per drizzle, strong flavor so a little goes far
Lightly tangy rice vinegar, brightens flavors, low calorie, gives subtle sour lift to dish
Fresh scallions, mild oniony bite, low calories, adds color and sharpness without overpowering

Ingredient Quantities

1 lb (about 450 g) snow peas, trimmed

1 tbsp vegetable oil (or canola)

1 tsp toasted sesame oil

2 cloves garlic, minced

1 tbsp fresh ginger, grated

1 tbsp soy sauce or tamari

1 tsp rice vinegar

Pinch of red pepper flakes, optional

Kosher salt and black pepper, to taste

1 tbsp toasted sesame seeds, optional

2 scallions, thinly sliced, optional

How to Make this

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1. Rinse 1 lb (about 450 g) snow peas and trim the strings or stems, pat dry so they wont spit oil when they hit the pan.

2. Heat a large skillet or wok over medium-high heat until hot, add 1 tbsp vegetable oil and 1 tsp toasted sesame oil and swirl to coat.

3. Add 2 cloves garlic, minced, and 1 tbsp fresh ginger, grated, and cook about 20 to 30 seconds until fragrant but not browned, stirring constantly.

4. Toss in the snow peas and stir or toss continuously for 2 to 3 minutes until bright green and just crisp tender, if they start to brown too fast lower the heat a bit.

5. Drizzle 1 tbsp soy sauce or tamari and 1 tsp rice vinegar over the peas, add a pinch of red pepper flakes if using, and toss to coat, let the sauce sizzle for 15 to 30 seconds.

6. If needed add a splash of water (a tablespoon or two) to make a little steam and finish cooking, this keeps them crunchy and prevents burning.

7. Season with kosher salt and black pepper to taste, remembering soy adds salt so taste first.

8. Remove from heat, transfer to a serving bowl and sprinkle 1 tbsp toasted sesame seeds and 2 thinly sliced scallions if you like, serve immediately.

Equipment Needed

1. Large skillet or wok, hot and roomy so the peas can move around, use nonstick or well seasoned if you got one
2. Tongs or a long handled spatula, for tossing and stirring without burning your fingers
3. Cutting board and a sharp chef knife, for trimming strings and slicing scallions (dont skimp on a sharp blade)
4. Microplane or fine grater, for fresh ginger so it mixes evenly
5. Measuring spoons, for the oils, soy and rice vinegar so you dont overdo it
6. Colander or salad spinner, to rinse and drain the snow peas well
7. Small bowl and a spoon, to mix sauces or hold the garlic and ginger before they hit the pan
8. Paper towels or a clean kitchen towel, to pat the peas dry so they wont spit oil when they hit the pan

FAQ

Can I use frozen snow peas? You can but fresh is way better; frozen tend to get soggy. If you must use frozen, thaw completely and pat very dry then stir fry quickly on high heat.

How long should I cook them so they stay crisp? Cook 2 to 3 minutes on high heat until bright green and slightly blistered, toss once or twice, don't overcook or they'll go limp.

What can I use instead of toasted sesame oil? If you don't have it just skip it or use a little peanut or walnut oil for nuttiness, but the toasted sesame oil adds that signature flavor so try to include some if you can.

Is this recipe gluten free? Yes if you use tamari or a certified gluten free soy sauce and check labels on other ingredients, it's safe; regular soy sauce has gluten.

Can I add protein or other veggies? Absolutely, sliced mushrooms, bell pepper, snap peas or quick cooked shrimp or tofu work great; add items that need longer cooking first or cook separately and combine at the end.

How do I store leftovers and reheat without making them mushy? Keep leftovers in an airtight container in the fridge up to 2 days, then reheat fast in a hot skillet for a minute or two so they stay crispish, microwave will make them soft.

Garlic Ginger Snow Peas Recipe Substitutions and Variations

Snow peas: swap with sugar snap peas or thin asparagus — sugar snaps are sweeter and a bit crunchier, cook the same amount of time.
Vegetable oil: use canola, avocado, or grapeseed oil; light olive oil works too but dont heat it as high.
Soy sauce or tamari: use tamari for gluten free, or coconut aminos for a milder, lower sodium option; taste and adjust salt.
Rice vinegar: sub with apple cider vinegar or a squeeze of lemon juice, but use a little less lemon cause it’s sharper.

Pro Tips

– Dry the peas completely before they hit the pan, otherwise you’ll get oil pops and soggy spots. If you have time, let them sit in a colander for 10 minutes after rinsing so the water can drip off, you’ll get a better sear that way.

– Don’t cook toasted sesame oil for long, it burns and loses its nutty flavor. Use a neutral high smoke point oil for the actual stir fry, then drizzle the sesame oil in at the very end for the aroma.

– Don’t crowd the pan, cook in one layer or in two quick batches if needed, it keeps them crisp instead of steaming. Work fast and keep them moving, but if they start to brown too quickly just lower the heat a bit, no big deal.

– If you wanna prep ahead, blanch the peas 20 to 30 seconds then dunk them in ice water to lock the color and crunch, then reheat very briefly in a hot pan with a splash of soy and sesame at the end. Also toast sesame seeds first and use the scallion whites for a quick minute in the pan and the greens raw on top for fresh flavor.

Garlic Ginger Snow Peas Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I named my playful Garlic Snow Peas creation John Snow Peas for a Game of Thrones party, pairing ginger and garlic into a vegan side that invites a closer look.

Servings

servings

Calories

103

kcal

Equipment: 1. Large skillet or wok, hot and roomy so the peas can move around, use nonstick or well seasoned if you got one
2. Tongs or a long handled spatula, for tossing and stirring without burning your fingers
3. Cutting board and a sharp chef knife, for trimming strings and slicing scallions (dont skimp on a sharp blade)
4. Microplane or fine grater, for fresh ginger so it mixes evenly
5. Measuring spoons, for the oils, soy and rice vinegar so you dont overdo it
6. Colander or salad spinner, to rinse and drain the snow peas well
7. Small bowl and a spoon, to mix sauces or hold the garlic and ginger before they hit the pan
8. Paper towels or a clean kitchen towel, to pat the peas dry so they wont spit oil when they hit the pan

Ingredients

1 lb (about 450 g) snow peas, trimmed
1 tbsp vegetable oil (or canola)
1 tsp toasted sesame oil
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp soy sauce or tamari
1 tsp rice vinegar
Pinch of red pepper flakes, optional
Kosher salt and black pepper, to taste
1 tbsp toasted sesame seeds, optional
2 scallions, thinly sliced, optional

Directions

Rinse 1 lb (about 450 g) snow peas and trim the strings or stems, pat dry so they wont spit oil when they hit the pan.
Heat a large skillet or wok over medium-high heat until hot, add 1 tbsp vegetable oil and 1 tsp toasted sesame oil and swirl to coat.
Add 2 cloves garlic, minced, and 1 tbsp fresh ginger, grated, and cook about 20 to 30 seconds until fragrant but not browned, stirring constantly.
Toss in the snow peas and stir or toss continuously for 2 to 3 minutes until bright green and just crisp tender, if they start to brown too fast lower the heat a bit.
Drizzle 1 tbsp soy sauce or tamari and 1 tsp rice vinegar over the peas, add a pinch of red pepper flakes if using, and toss to coat, let the sauce sizzle for 15 to 30 seconds.
If needed add a splash of water (a tablespoon or two) to make a little steam and finish cooking, this keeps them crunchy and prevents burning.
Season with kosher salt and black pepper to taste, remembering soy adds salt so taste first.
Remove from heat, transfer to a serving bowl and sprinkle 1 tbsp toasted sesame seeds and 2 thinly sliced scallions if you like, serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.