I’ve perfected a quick Asian Sugar Snap Peas recipe that uses just a few pantry staples to deliver an unexpectedly crisp, bright, and deeply flavorful side.

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I’ll be honest, I first made these Asian Sugar Snap Peas on a weeknight when I had zero patience. The sugar snap peas stay impossibly bright and crisp, and a drizzle of toasted sesame oil with a quick hit of garlic turns them into something that tastes like effort, but really isn’t.

I love how the flavors pop against simple mains, and how everyone reaches for seconds before the plates are cleared. They’re the sort of side that gets you compliments, even from picky eaters.

Try them, you might be surprised how often you make them.

Ingredients

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Crisp, sweet, high in fiber and vitamin C, adds bright fresh crunch
Pungent, savory, adds depth and slight sweetness when cooked, some immune benefits
Warm, zippy spice, helps digestion, kinda bright peppery note without too much heat
Salty umami punch, low sodium options add savory depth without extra sweetness
Lightly tangy, gives subtle sour brightness, balances sweet and savory notes
Adds gentle sweetness, caramel notes, use sparingly for balance dont overdo it
Toasty aroma, small healthy fats, nutty finish and nice crunch
Fresh onion bite, low calorie, adds green color and crisp mild sharpness

Ingredient Quantities

1 lb (450 g) sugar snap peas, trimmed

1 tbsp vegetable oil or canola oil

1 tsp toasted sesame oil

2 garlic cloves, minced

1 tsp fresh ginger, minced or grated

1 tbsp low sodium soy sauce (or tamari)

1 tsp rice vinegar

1 tsp honey or light brown sugar

1/4 tsp crushed red pepper flakes, optional

1 scallion, thinly sliced

1 tsp toasted sesame seeds for garnish

Salt and freshly ground black pepper, to taste

How to Make this

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1. Trim the sugar snap peas (snap off the stem end and pull the string if it has one), pat them dry with a towel so they wont steam when they hit the pan.

2. Whisk the sauce: 1 tbsp low sodium soy sauce, 1 tsp rice vinegar, 1 tsp honey or light brown sugar and 1/4 tsp crushed red pepper flakes if you want heat; set aside.

3. Heat a large skillet or wok over medium-high heat until hot, then add 1 tbsp vegetable or canola oil and swirl to coat, dont let it smoke.

4. Add 2 minced garlic cloves and 1 tsp minced or grated fresh ginger, stir constantly about 20 to 30 seconds until fragrant but not browned.

5. Toss in the sugar snap peas and stir or toss constantly for 2 to 3 minutes until they turn bright green and are crisp tender, dont overcook or theyll get limp.

6. Pour the sauce over the peas, toss to coat and cook another 30 to 60 seconds so the sauce warms and thickens slightly, if the honey is thick warm it a little before mixing so it blends.

7. Remove from heat, stir in 1 tsp toasted sesame oil for flavor, taste and season with salt and freshly ground black pepper as needed.

8. Transfer to a serving bowl, sprinkle with thinly sliced scallion and 1 tsp toasted sesame seeds and serve immediately for best crunch.

Equipment Needed

1. Large skillet or wok, about 12 inch if you got one
2. Heatproof spatula or long tongs for stirring and tossing
3. Sharp chef knife for trimming peas (parring knife optional)
4. Cutting board
5. Small mixing bowl and a whisk or fork to blend the sauce
6. Measuring spoons (1 tbsp, 1 tsp)
7. Kitchen towel or paper towels to pat the peas dry
8. Serving bowl and a spoon for plating and garnishing

FAQ

Q: How long should I cook the sugar snap peas so they stay crisp? A: Cook over medium high heat for about 3 to 4 minutes, tossing often, until they are bright green and tender crisp. Dont crowd the pan or they steam and get soggy.

Q: Can I use frozen snap peas? A: You can, but fresh is way better. If you use frozen, thaw and pat very dry, then cook just long enough to heat through, texture will still be softer than fresh.

Q: Any good substitutes for soy sauce or honey? A: Yes, tamari or coconut aminos works for gluten free, and maple syrup or agave nectar works instead of honey for a vegan option. Taste and adjust, sesame oil is strong so use less if youre unsure.

Q: How do I make it spicier or milder? A: For more heat add extra crushed red pepper flakes or a squirt of sriracha. To tone it down skip the pepper flakes and add a little extra rice vinegar or a squeeze of lime for brightness.

Q: Can I add protein or other veggies? A: Sure, add thin sliced chicken, shrimp, or firm tofu, but cook them first and remove, then add peas at the end so they stay crisp. Other quick cooking veg like sliced bell pepper or snow peas work well too.

Q: How do I store and reheat leftovers? A: Store in an airtight container in the fridge up to 3 days. Reheat quickly in a hot pan for best texture, the microwave will soften them more so dont expect the same snap.

Quick Asian Sugar Snap Peas Recipe Substitutions and Variations

Sugar snap peas: swap with snow peas or haricots verts (thin green beans). They cook the same way and keep a nice crunch.
Vegetable/canola oil: use avocado oil, light olive oil or peanut oil for a higher smoke point and a touch more flavor. Peanut oil goes great with Asian seasonings.
Low sodium soy sauce: use tamari for a gluten free option, or coconut aminos for a milder, slightly sweeter, lower-sodium substitute. Coconut aminos are less salty so taste and adjust.
Honey or light brown sugar: use maple syrup or agave nectar 1:1, or plain granulated sugar if thats what youve got on hand.

Pro Tips

1. Dry and chill the peas first. If they’re even a little wet they’ll steam instead of getting that quick snap, so pat them with towels or spin them in a salad spinner, and if you have time stick them in the fridge for 10 minutes to firm up. Trust me it makes the texture way better.

2. Heat the pan until the oil is shimmering but not smoking, then work fast. Overcrowd the pan and they go limp, so cook in one thin layer or do two quick batches, toss constantly with a metal spatula and they stay bright green and crunchy.

3. Be careful with the garlic and ginger, they burn fast and then taste bitter. Mince super fine or grate the garlic so it flavors quickly, add it once the oil is hot but watch it 20 to 30 seconds, or add aromatics a little later if your pan is extra hot.

4. Make the sauce easy to coat and finish off the flavor off the heat. Warm the honey so it blends, add a teaspoon of water or a tiny cornstarch slurry if you want a glossy cling, and always stir in the sesame oil after you take the pan off the heat so the nutty aroma stays bright.