Sauteed sugar snap peas with soy sauce and sesame oil is a simple, easy to make and very tasty side dish. A nice variation on eating them raw!
These sauteed sugar snap peas are so delicious. I love how easy it is to make them, and how flavorful this simple dish is. I’m too lazy to wash and trim the peas, so I usually buy them pre-washed, pre-trimmed and ready to eat, which truly makes this a 10-minute dish.
Do you need to cook snap peas?
Is this a healthy recipe?
What to serve with sauteed sugar snap peas?
How to make sauteed sugar snap peas
Scroll down to the recipe card for the detailed instructions. The basics are easy. Sautee the snap peas and garlic in oil. Remove from heat and season with sesame oil, soy sauce, salt, and pepper. That’s it!
When making this recipe, remember that sesame oil is very fragile and oxidizes easily, so you should never cook it. That’s why I ask you to add it to the peas only after you finish cooking them and remove the skillet from the heat.
What about leftovers?
If you have leftover sauteed sugar snap peas, keep them in the fridge in a sealed container for 3-4 days. Reheat them gently in the microwave on 50% power.
More Asian-style side dishes that you might enjoy
These cabbage pancakes are amazing. I actually sometimes serve them as a main course, they are so substantial and filling. And if your digestion can handle shirataki noodles, these shirataki sesame noodles are very close to the real thing!
Sauteed Sugar Snap Peas
- 1 tablespoon avocado oil
- 1 lb. sugar snap peas, end and strings removed
- 1 tablespoon minced garlic
- 1 tablespoon sesame oil
- 1 tablespoon light soy sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon sesame seeds
- Heat the avocado oil in a large skillet over medium-high heat.
- Add the snap peas and stir-fry until tender-crisp, about 3 minutes.
- Add the garlic and cook, stirring, one more minute.
- Remove from heat and stir in the sesame oil, soy sauce, salt and pepper. Sprinkle with sesame seeds and serve.