Seasoned with garlic, rice wine vinegar, and tamari, Sugar Snap Peas Stir Fry is a delicious Asian-inspired side dish. And it comes together in only 15 minutes with 5 ingredients.
Sugar snap peas
Besides being sweet and delicious, what I love about this vegetable is both the pea and and pod can be consumed, either raw or cooked. While you may want to trim them to remove the tough strings, there’s no need to shell them like with English or garden peas and throw away the pods.
They are wonderful raw with onion dip, yogurt sauce, or hummus. Or you can include them in a DIY salad bar.
But my all-time favorite way to enjoy them is to saute and season them with Asian-inspired flavors. This Sugar Snap Peas Stir Fry is the perfect addition to lemon tofu and jasmine rice any night of the week.
Shopping list
You’ll only need 5 ingredients to make this recipe, or 4 if you leave off the garnish. And you don’t even need any oil.
- Sugar snap peas
- Fresh garlic
- Rice wine vinegar
- Tamari (or substitute soy sauce or coconut aminos)
- Toasted sesame seeds (optional)
For the complete list of ingredients with measurements plus recipe instructions, please see the printable recipe card at the bottom of this post.
How to trim
Sometimes you’ll find them in the produce section of the market in sealed bags with the pods already trimmed. But if you are buying them in bulk or harvesting them from your garden, you’ll want to remove the tough strings.
Each pod has a blossom end where the flower was and a stem end where it was connected to the vine. After washing them, use a paring knife to remove the strings on each side:
- Start at the stem end and come in at an angle with your knife on the flat side of the pod and remove the string.
- Come back to the stem end and remove the thinner string from the curved side of the pod.
- Repeat until all the pea pods have been trimmed.
Method
Once the snap peas are washed and trimmed, making this recipe is very quick and easy:
- Saute in a little water until tender.
- Add the garlic, vinegar, and tamari and stir fry for 30 seconds.
- Remove from heat, garnish with sesame seeds, if desired, and enjoy!
Tips
You can also make this recipe using snow peas instead, although they are not as sweet, so it will taste a little different.
Leftovers can be covered and stored in the refrigerator for a day or two. Enjoy them cold or reheated in the microwave.
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📋 Recipe
Sugar Snap Peas Stir Fry
Ingredients
- 10 ounces sugar snap peas, trimmed (see Notes)
- 1 clove garlic, minced
- 1 Tablespoon rice wine vinegar
- 1 Tablespoon tamari
- toasted sesame seeds, (for garnish, optional)
Instructions
- Heat 2 Tablespoons of water in a skillet over medium heat.
- Add the sugar snap peas to the skillet. Stir frequently until they are tender. If the pan appears dry, add another Tablespoon of water.
- Add the garlic, rice wine vinegar, and tamari to the sugar snap peas and stir. Cook for 30 seconds. Remove the pan from the heat.
- Transfer the sugar snap peas to a serving dish. Garnish with toasted sesame seeds, if desired.
Notes
- Nutrition Facts are an estimate and do not include the optional toasted sesame seeds.
- Each pod has a blossom end where the flower was and a stem end where it was connected to the vine. After washing them, use a paring knife to remove the strings on each side:
- Start at the stem end and come in at an angle with your knife on the flat side of the pod and remove the string.
- Come back to the stem end and remove the thinner string from the curved side of the pod.
- Repeat until all the pea pods have been trimmed.
- Leftovers can be covered and stored in the refrigerator for a day or two. Enjoy them cold or reheated in the microwave.
- This recipe is the perfect addition to lemon tofu and jasmine rice any night of the week.
Nutrition
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This recipe was originally published 2/12/2018. It was updated for better user experience.
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