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Stir fried sugar snap peas on plate by yellow napkin.
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5 from 6 votes

Sugar snap peas stir fry with garlic & sesame

Stir fried sugar snap peas are an easy side dish, ready in 10 minutes. This recipe was inspired by an old favorite at PF Chang's, a Chinese food restaurant chain. It has a delicious garlicky flavor with a dash of sesame oil & sesame seeds.
Prep Time2 mins
Cook Time8 mins
Total Time10 mins
Course: Side Dish
Cuisine: Asian, Vegan
Keyword: easy vegetable dish, vegetable stir fry
Servings: 4 people
Calories: 44kcal
Author: Cadry Nelson



  • In a small bowl, combine tamari, rice vinegar, sesame oil, and maple syrup. Set aside.
  • Bring a large skillet to a medium heat with organic canola oil (or your preferred oil). Add minced garlic and optional grated ginger, if using. Saute a couple minutes, until the garlic is fragrant.
  • Add sugar snap peas to the skillet. Use a spatula to fully incorporate it with the garlic. Saute for about 3 minutes more, until the sugar snap peas are fully warmed.
  • Add the tamari/rice vinegar mixture to the skillet. Fully combine it with the sugar snap peas, making sure everything gets coated. Cook another minute or two longer.
  • Taste and add salt & more tamari, to taste. (I usually like to add 2 or 3 more dashes of tamari.)
  • Finish the dish by sprinkling it with sesame seeds.


The sugar snap peas I buy are stringless and prepped. So you can just rinse them with water in a colander, and then they are ready to use. If the kind you buy have stems and/or strings, you may want to snap off the stems, and pull back to remove the strings.
Garlic cloves vary in sizes. So add more or less garlic, depending on the size of the cloves & your affinity for garlic.
If you're a fan of ginger, grated ginger adds a nice bit of zing. However, ginger tends to stick out in a dish. So if you'd prefer to focus on the garlic, just leave out the ginger.
To grate ginger, peel a part of a ginger root using a vegetable peeler or spoon. Then grate with a Microplane zester or ginger grater.
To keep this dish gluten free, be sure to use gluten free tamari.
Leftovers will keep in a covered container in the refrigerator for 3 or 4 days.
Reheat in a skillet on the stove with a little bit of oil, or use the microwave. If necessary, refresh with more tamari, rice vinegar, and sesame oil. (Remember, a little sesame oil goes a long way.) The dish is also nice cold, like a salad.


Calories: 44kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 87mg | Potassium: 154mg | Fiber: 2g | Sugar: 3g | Vitamin A: 771IU | Vitamin C: 43mg | Calcium: 39mg | Iron: 2mg