Sugar snap peas stir fry

Stir-fried sugar snap peas with garlic, ginger, an sesame seeds on plate.

5 from 6 votes

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

Cook Time8

Total Time10

Course: Side Dish

Cuisine: Asian, Vegan

Keyword: easy vegetable dish, vegetable stir fry

Servings: people

Calories: 44kcal

Author: Cadry Nelson

Ingredients

1 teaspoon tamari plus more to taste
1 teaspoon rice vinegar
¼ teaspoon toasted sesame oil
¼ teaspoon maple syrup or agave syrup
½ teaspoon avocado oil or your preferred oil
2 cloves garlic or more to taste, minced
½ teaspoon grated ginger Optional
10 ounces sugar snap peas
Pinch of salt
1 teaspoon sesame seeds

Instructions

In a small bowl, combine tamari, rice vinegar, sesame oil, and maple syrup. Set aside.
Bring a large skillet to a medium heat with avocado oil (or your preferred oil). Add minced garlic and optional grated ginger, if using. Saute a minute or two, 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.

Video

Notes

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. (Watch the video above for a quick demo.)

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.

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