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 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.
I also love raw sugar snap peas. They are crunchy, subtly sweet, and wonderful on their own or dipped in ranch or hummus.
What to serve alongside sauteed sugar snap peas? Since the flavor profile here is Asian, I like to serve them with Asian style main dishes such as baked soy sauce chicken and Asian metaballs.
MY LATEST VIDEOSWhen 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.
If you have leftovers, they keep okay for 2-3 days in the fridge and you can gently reheat them in a low microwave, but they won’t be as good as when served fresh.
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
- 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.
