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.
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.
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
- 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.