I share a Sauteed Snow Peas Recipe that keeps the pods crisp-tender and finishes with a surprising umami hit from toasted sesame and a touch of fermented soy.

Jump to Recipe

I’m always hunting for a green that surprises, and this Easy Snow Peas Recipe did it. A little crunchy, a little tender, still packed with flavor and goodness, it turns simple snow peas and garlic into something you actually want to eat.

I kept flipping through Snow Peas Recipes and felt like most were saying the same thing, and even the phrase How To Cook Snow Peas started to sound like marketing, but this one keeps it honest and a bit playful. It’s quick, oddly addictive, and the kind of side that makes dinner feel smarter without trying too hard.

Ingredients

Print Recipe (No Advertisments)

Snow peas: Crunchy, low calorie, fibre rich green peas, lots of vitamin C, lightly sweet.
Garlic: Adds pungent, savory bite, tiny protein, immune boosting, can taste sharp raw.
Ginger: Spicy, warm zing that brightens dish, aids digestion, small anti inflammatory kick.
Soy sauce: Salty, umami backbone, gives savory depth, adds sodium so use low sodium.
Toasted sesame oil: Fragrant nutty oil, a little goes far, gives toasty aroma and richness.
Rice vinegar or lemon juice: Bright acidity, cuts richness, makes flavors pop, gives slight tang and lift.
Butter optional: Adds silky richness and mellow flavor, makes sauce cling, feels indulgent.
Toasted sesame seeds: Crunchy garnish, tiny healthy fat and mineral boost, looks pretty on top.

Ingredient Quantities

1 pound (about 450 g) snow peas, trimmed

1 tablespoon neutral oil (vegetable or canola)

1 tablespoon unsalted butter optional

2 cloves garlic, minced (about 1 teaspoon)

1 teaspoon fresh ginger, minced

1 1/2 tablespoons low sodium soy sauce

1 teaspoon toasted sesame oil

1 teaspoon rice vinegar or fresh lemon juice

1/2 teaspoon granulated sugar or honey optional

1/4 teaspoon kosher salt, or to taste

1/8 teaspoon freshly ground black pepper, or to taste

2 scallions, thinly sliced for garnish

1 tablespoon toasted sesame seeds for garnish

Pinch of red pepper flakes optional

How to Make this

Print Recipe (No Advertisments)

1. Trim the snow peas by snapping off the stringy edges and rinse them, then pat very dry with a towel so they wont steam in the pan.

2. Whisk together 1 1/2 tablespoons low sodium soy sauce, 1 teaspoon toasted sesame oil, 1 teaspoon rice vinegar or a squeeze of lemon, and if you want a touch of sweetness add 1/2 teaspoon sugar or honey; set the sauce aside.

3. Heat a large skillet or wok over medium-high heat until hot, add 1 tablespoon neutral oil and 1 tablespoon unsalted butter if using, swirl to coat.

4. Add 2 cloves minced garlic and 1 teaspoon minced fresh ginger, stir for about 15 to 30 seconds just until fragrant, dont let them brown.

5. Toss in the snow peas in a single layer, let them sear without stirring for 30 to 45 seconds, then stir or toss and cook another 1 to 2 minutes until bright green and crisp-tender; you want a little crunch left.

6. Pour the sauce over the peas, toss quickly to coat and cook 30 to 60 seconds more so the flavors meld and the liquid reduces slightly.

7. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper, taste and adjust salt or soy sauce as needed; add a pinch of red pepper flakes if you like heat.

8. Remove from heat, transfer to a serving dish, sprinkle with thinly sliced scallions and 1 tablespoon toasted sesame seeds, serve immediately so they stay crisp.

Equipment Needed

1. Large skillet or wok, about 12 inches, stainless steel or cast iron is great
2. Cutting board (for trimming snow peas and slicing scallions)
3. Sharp chef’s knife
4. Small mixing bowl for the sauce
5. Whisk or just a fork to blend the sauce
6. Measuring spoons (1 tbsp, 1 tsp, 1/2 tsp)
7. Tongs or a spatula to toss and sear the peas
8. Clean kitchen towel or paper towels for drying the peas

FAQ

Q: How long should I cook the snow peas? A: Heat a skillet on high and stir fry 2 to 3 minutes until bright green and crisp-tender. Dont overcook them they go from perfect to soggy really fast.

Q: Do I need to trim the peas or remove the string? A: Trim the stem ends and pull the little string away by pinching the tip and pulling toward the tip. Many store-bought ones are already stringless but check just in case, its quick to do.

Q: Can I use frozen snow peas? A: Yes, you can. Thaw and pat dry first or cook straight from frozen with a splash of water and a brief covered steam to finish, then uncover to let moisture evaporate so they dont turn mushy.

Q: How do I keep them crisp if I make them ahead? A: Blanch very briefly then plunge into ice water to stop cooking and keep color. Store in an airtight container in the fridge and reheat quickly in a hot pan so they stay crunchy.

Q: Is this recipe vegan or gluten free? A: Vegan if you skip the butter and use oil only. For gluten free swap low sodium soy sauce for tamari or coconut aminos, same great flavor.

Q: Any tips so garlic doesnt burn or the flavor isnt too strong? A: Add the garlic near the middle of cooking not at the very start, and cook on high so it heats fast but doesnt burn. A little toasted sesame oil added at the end gives big flavor without overcooking the garlic.

Easy Snow Peas Recipe Substitutions and Variations

Snow peas: sugar snap peas (closest swap, same sweet crunch), snap peas, thin green beans (haricots verts) — cook 1-2 min longer, blanched asparagus tips (shorter pieces).
Neutral oil: grapeseed oil, avocado oil, light olive oil (use sparingly), sunflower oil — all have high smoke points for stir frying.
Low sodium soy sauce: regular soy sauce (use a touch less), tamari (gluten free), coconut aminos (milder and slightly sweeter), liquid aminos.
Toasted sesame seeds: chopped toasted almonds, chopped peanuts, toasted sunflower seeds, or a small drizzle of toasted sesame oil for extra nutty flavor.

Pro Tips

1. Get the peas really dry and the pan smoking hot before you add them, otherwise theyll steam instead of getting a good sear. Let them sit in a single layer for 30 to 45 seconds before tossing so you get a little color and better bite.

2. Dont crowd the pan. If you pile too many in they’ll shed water and go limp, so do it in batches if needed and combine at the end.

3. If you want glossy, richer peas add the butter at the very end off the heat so it melts into the sauce and doesnt break. A tiny splash of sesame oil right before serving makes the aroma pop.

4. Reserve a tablespoon of hot pan liquid or keep a splash of water handy to loosen the sauce if it reduces too much, and always taste for salt last since soy sauce can change the seasoning.

Easy Snow Peas Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I share a Sauteed Snow Peas Recipe that keeps the pods crisp-tender and finishes with a surprising umami hit from toasted sesame and a touch of fermented soy.

Servings

servings

Calories

104

kcal

Equipment: 1. Large skillet or wok, about 12 inches, stainless steel or cast iron is great
2. Cutting board (for trimming snow peas and slicing scallions)
3. Sharp chef’s knife
4. Small mixing bowl for the sauce
5. Whisk or just a fork to blend the sauce
6. Measuring spoons (1 tbsp, 1 tsp, 1/2 tsp)
7. Tongs or a spatula to toss and sear the peas
8. Clean kitchen towel or paper towels for drying the peas

Ingredients

1 pound (about 450 g) snow peas, trimmed
1 tablespoon neutral oil (vegetable or canola)
1 tablespoon unsalted butter optional
2 cloves garlic, minced (about 1 teaspoon)
1 teaspoon fresh ginger, minced
1 1/2 tablespoons low sodium soy sauce
1 teaspoon toasted sesame oil
1 teaspoon rice vinegar or fresh lemon juice
1/2 teaspoon granulated sugar or honey optional
1/4 teaspoon kosher salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
2 scallions, thinly sliced for garnish
1 tablespoon toasted sesame seeds for garnish
Pinch of red pepper flakes optional

Directions

Trim the snow peas by snapping off the stringy edges and rinse them, then pat very dry with a towel so they wont steam in the pan.
Whisk together 1 1/2 tablespoons low sodium soy sauce, 1 teaspoon toasted sesame oil, 1 teaspoon rice vinegar or a squeeze of lemon, and if you want a touch of sweetness add 1/2 teaspoon sugar or honey; set the sauce aside.
Heat a large skillet or wok over medium-high heat until hot, add 1 tablespoon neutral oil and 1 tablespoon unsalted butter if using, swirl to coat.
Add 2 cloves minced garlic and 1 teaspoon minced fresh ginger, stir for about 15 to 30 seconds just until fragrant, dont let them brown.
Toss in the snow peas in a single layer, let them sear without stirring for 30 to 45 seconds, then stir or toss and cook another 1 to 2 minutes until bright green and crisp-tender; you want a little crunch left.
Pour the sauce over the peas, toss quickly to coat and cook 30 to 60 seconds more so the flavors meld and the liquid reduces slightly.
Season with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper, taste and adjust salt or soy sauce as needed; add a pinch of red pepper flakes if you like heat.
Remove from heat, transfer to a serving dish, sprinkle with thinly sliced scallions and 1 tablespoon toasted sesame seeds, serve immediately so they stay crisp.

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.