Sauteed Sugar Snap Peas

In this easy and delicious everyday recipe, sugar snap peas are quickly sauteed in butter and garlic.

Course Side Dish

Cuisine Asian

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 92kcal

1 tablespoon butter
8 ounces sugar snap peas strings removed
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder

Heat the butter in a large skillet over medium-high heat until it starts to foam.
Add the snap peas and stir-fry for 1 minute.
Add the salt, pepper, garlic powder, and onion powder.
Keep cooking, stirring constantly, until the pods are tender-crisp, about 2 more minutes.
Immediately remove from the heat and serve.

This is the kind of vegetable that tastes best when very minimally cooked. It truly needs no more than 2-3 minutes of cooking, so make sure to remove the pan from the heat as soon as the pods are tender-crisp and then remove the pods from the pan onto a plate so that they don't keep cooking in the pan's residual heat.
You don't have to trim the peas' ends before cooking them. But you should remove the string that runs down the middle of the pods since it is difficult to chew and digest. You can buy bags of stringless pods, as I often do.
You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power, or enjoy them cold like antipasti. You can also freeze the leftovers for up to three months.