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 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?
You don’t have to. I love eating them raw. They are crunchy, subtly sweet, and wonderful on their own or dipped in ranch or hummus. I also like them as a vehicle for scooping guacamole.
Their texture and flavor change pretty dramatically when they’re cooked. So sauteed sugar snap peas do make a very nice variation on eating them raw.
And this particular recipe makes the perfect side dish to Asian-style main dishes.
The ingredients you’ll need for this recipe
You’ll only need a few simple ingredients to make this tasty side dish. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
- Avocado oil
- Trimmed sugar snap peas
- Minced garlic
- Sesame oil
- Soy sauce or a gluten-free alternative
- Kosher salt and black pepper
- Sesame seeds for garnish
How to make sauteed sugar snap peas
It’s an easy and quick recipe. It’s one of my easiest! Scroll down to the recipe card below for the detailed instructions. The basics are simple:
- Saute the snap peas and garlic in a neutral oil such as avocado oil.
- Remove from heat.
- Season with sesame oil, soy sauce, salt, and pepper. That’s it! How easy is that!
Is this a healthy recipe?
I believe it is. Sugar snap peas are very healthy, and so is sesame oil.
And while not everyone agrees that soy sauce is healthy, my research tells me that it’s probably fine in moderation (unless you need to be on a gluten-free diet).
What to serve with sauteed sugar snap peas?
Since the flavor profile in this particular recipe is Asian, I like to serve them with Asian-style main dishes such as baked soy sauce chicken and Asian meatballs.
What about leftovers?
If you have leftovers, you can 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
INGREDIENTS
- 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 (or use a gluten-free alternative and add salt as needed)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon sesame seeds
INSTRUCTIONS
- 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.
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Vered DeLeeuw, LL.M., has been following a healthy real-food diet and blogging about it since 2011. She has taken 
