I’ve put together a simple Sesame Snap Peas recipe that pairs sesame oil and soy sauce with crisp-tender pods and a surprising twist I call Asian Sugar Snap Peas.

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I love a side that snaps when you bite it. These Sesame Snap Peas are bright, crunchy, and surprisingly bold, they kinda taste like the Korean Snap Peas I once chased through a street market.

A hint of toasted sesame oil makes the flavor pop without being shouty, so it feels fresh not fake. It’s kind of like an Asian Sugar Snap Peas riff but cleaner, more honest.

I don’t want mushy greens, and these keep their bite while still feeling dressed up. If you like veggies that make people actually notice, this will do it.

Ingredients

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Snap peas: crunchy, low calorie, good fiber and vitamin C, slight sweet flavor.
Neutral oil: high smoke point, cooks at high heat, adds fat without flavor.
Toasted sesame oil: intense nutty aroma, adds umami, use sparingly, you’ll get big flavor.
Low sodium soy sauce: salty umami, boosts savory depth, adds minimal calories.
Garlic: pungent, gives savory zing, linked to heart health, it’s full of antioxidants.
Sesame seeds: tiny crunch, extra nutty flavor, source of healthy fats and minerals.
Green onion: mild bite, fresh herb note, low calorie, brightens final dish.

Ingredient Quantities

1 lb (450 g) snap peas, trimmed (about 4 cups)

1 tbsp neutral oil, like vegetable or canola

1 tsp toasted sesame oil

1 1/2 tbsp low sodium soy sauce

1 garlic clove, minced

1 tsp toasted sesame seeds

Salt and freshly ground black pepper, to taste

1 small green onion, thinly sliced (optional)

How to Make this

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1. Rinse and trim 1 lb snap peas, then pat them very dry with paper towels so they wont steam in the pan.

2. Heat 1 tbsp neutral oil in a large skillet over medium high heat until it shimmers.

3. Add the snap peas in a single layer, let them sit about 60 seconds so they get a little char, then toss and cook another 2 to 3 minutes until bright green and crisp and tender. Dont overcook, they should still have a snap.

4. Push the peas to one side of the pan, add the minced garlic to the empty space and cook about 20 to 30 seconds until fragrant, careful not to burn it.

5. Pour in 1 1/2 tbsp low sodium soy sauce and drizzle 1 tsp toasted sesame oil over the peas, then toss constantly about 30 seconds so everything is glazed and heated through.

6. Taste and season with salt and freshly ground black pepper if needed, soy sauce is salty so you may not need much salt.

7. Sprinkle 1 tsp toasted sesame seeds over the peas, toss once more, keep a few seeds for garnish if you want it to look pretty.

8. Remove from heat, transfer to a serving plate and scatter thinly sliced green onion on top if using, serve immediately.

Equipment Needed

1. Large skillet (10 to 12 inch), stainless or nonstick, roomy enough for a single layer of peas
2. Tongs or a spatula for tossing and flipping
3. Chef’s knife for trimming peas and slicing the green onion
4. Cutting board
5. Measuring spoons (1 tbsp and 1 tsp)
6. Small bowl or ramekin to hold soy sauce and garlic
7. Paper towels to pat the peas very dry so they dont steam
8. Serving plate or shallow bowl to transfer and serve immediately

FAQ

Q: How long should I cook the snap peas so they stay crisp? A: Cook on high heat 3 to 4 minutes, tossing often, until bright green and tender crisp. If you like them extra crunchy, 2 to 3 minutes is often enough. Don't overcook, they go soft fast.

Q: Can I blanch the peas instead of pan frying? A: Yes. Drop them in boiling water 1 to 2 minutes then plunge into ice water to stop cooking. Drain well then toss with the soy, sesame oil and garlic. Blanching gives a more uniform texture.

Q: Are frozen snap peas ok to use? A: You can, but frozen peas release water and end up softer. Cook straight from frozen a little longer and use high heat to evaporate moisture, but fresh is best for a crisp bite.

Q: How do I make this gluten free or lower sodium? A: Use tamari or coconut aminos instead of soy sauce for gluten free. For less salt use low sodium soy or cut the soy to 1 teaspoon and add a splash of rice vinegar or a tiny pinch of sugar to balance flavors.

Q: Can I add protein or other veggies? A: Yep, try thin strips of chicken, shrimp or firm tofu, cooked first and set aside then tossed back in. Sliced bell pepper, snow peas, or toasted almonds are great extras. Just keep pieces thin so everything cooks evenly.

Q: How long will leftovers keep and best way to reheat? A: Store cooled peas in an airtight container in the fridge 2 to 3 days. Reheat quickly in a hot skillet 1 to 2 minutes to revive some crispness, avoid long microwave blasts or they'll get soggy.

Sesame Soy Snap Peas Recipe Substitutions and Variations

Snap peas: swap for snow peas, French green beans, or asparagus tips — all cook fast and give the same snap
Neutral oil: use avocado oil, grapeseed oil, or light olive oil if you dont have canola or vegetable oil
Low sodium soy sauce: replace with tamari (gluten free), regular soy sauce (watch the salt), or coconut aminos for a soy free option
Toasted sesame seeds: use chopped roasted peanuts, sunflower seeds, or sliced almonds for crunch and a nutty note

Pro Tips

1) Make sure the peas are really dry before they hit the pan, otherwise theyll steam not sear. If your skillet looks crowded cook in two batches, otherwise they wont get that nice little char.

2) Use a heavy skillet like cast iron or stainless and get it properly hot first, it helps them brown fast and keeps them crisp. Nonstick is fine for easy cleanup but you wont get as much color.

3) Add the garlic at the very end and keep it moving so it doesnt burn, burned garlic tastes bitter and will ruin the dish. Or smash the garlic and rub it into the oil off the heat for a milder, more even garlic flavor.

4) Finish with the toasted sesame oil and a tiny splash of something bright like lemon juice or rice vinegar to cut the saltiness and lift the flavors, and toast extra sesame seeds to sprinkle on top for crunch and look.

Sesame Soy Snap Peas Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’ve put together a simple Sesame Snap Peas recipe that pairs sesame oil and soy sauce with crisp-tender pods and a surprising twist I call Asian Sugar Snap Peas.

Servings

servings

Calories

kcal

Equipment: 1. Large skillet (10 to 12 inch), stainless or nonstick, roomy enough for a single layer of peas
2. Tongs or a spatula for tossing and flipping
3. Chef’s knife for trimming peas and slicing the green onion
4. Cutting board
5. Measuring spoons (1 tbsp and 1 tsp)
6. Small bowl or ramekin to hold soy sauce and garlic
7. Paper towels to pat the peas very dry so they dont steam
8. Serving plate or shallow bowl to transfer and serve immediately

Ingredients

1 lb (450 g) snap peas, trimmed (about 4 cups)
1 tbsp neutral oil, like vegetable or canola
1 tsp toasted sesame oil
1 1/2 tbsp low sodium soy sauce
1 garlic clove, minced
1 tsp toasted sesame seeds
Salt and freshly ground black pepper, to taste
1 small green onion, thinly sliced (optional)

Directions

Rinse and trim 1 lb snap peas, then pat them very dry with paper towels so they wont steam in the pan.
Heat 1 tbsp neutral oil in a large skillet over medium high heat until it shimmers.
Add the snap peas in a single layer, let them sit about 60 seconds so they get a little char, then toss and cook another 2 to 3 minutes until bright green and crisp and tender. Dont overcook, they should still have a snap.
Push the peas to one side of the pan, add the minced garlic to the empty space and cook about 20 to 30 seconds until fragrant, careful not to burn it.
Pour in 1 1/2 tbsp low sodium soy sauce and drizzle 1 tsp toasted sesame oil over the peas, then toss constantly about 30 seconds so everything is glazed and heated through.
Taste and season with salt and freshly ground black pepper if needed, soy sauce is salty so you may not need much salt.
Sprinkle 1 tsp toasted sesame seeds over the peas, toss once more, keep a few seeds for garnish if you want it to look pretty.
Remove from heat, transfer to a serving plate and scatter thinly sliced green onion on top if using, 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.