Sesame Garlic Snap Peas
Sesame Garlic Snap Peas are crisp, stir-fried sugar snap peas in a flavorful garlic-soy-sesame sauce—great as a snack or side.
Ingredients
- 3 finely minced garlic cloves
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 3 tablespoons chicken stock or water
- 3 tablespoons sesame oil
- 3 tablespoons avocado oil
- 1 ½ pounds sugar snap peas
- coarse salt and freshly cracked pepper to taste
- optional sesame seeds for garnish
Instructions
- In a medium-sized bowl, whisk together the garlic, sugar, soy sauce, stock, and 2 tablespoons of sesame oil until combined. Set it to the side.
- Next, add the oil to a large wok or non-stick skillet and heat over high heat for 60 to 90 seconds or until it begins to smoke lightly.
- Add in the sugar snap peas and stir fry for 3 to 4 minutes or until lightly browned but still a little crunchy.
- Add in the sauce and cook for a further 3 to 4 minutes over medium heat. Adjust any seasonings with salt and pepper.
- Serve with optional sesame seeds
Notes
If you want to avoid mushy sugar snap peas, then your pan has to be sizzling hot. Always give the oil in your skillet or wok plenty of time to preheat over high heat (you’ll know it’s hot enough when the oil is shimmering and you see light wisps of smoke). The peas should sizzle as soon as they hit the oil!
Snow peas vs. sugar snap peas: I recommend using sugar snap peas for this recipe because of their larger and rounder shape and crisp and juicy texture. They also taste sweeter than snow peas, which helps them pair well with the savory-sweet sauce.
Preparing snap peas for cooking: Before starting this recipe, make sure you wash the pea pods, trim the ends, and peel and discard the natural string from along the seam.
Use a large and wide skillet: Your skillet or wok should be big enough to fit the snap peas in an even layer. When they stir fry in a single layer, they’ll cook and brown evenly and in no time at all.
Don’t remove the peas from the pods: There’s no need to shell the peas from the pea pods before starting this recipe. Sugar snap pea pods are edible and give this dish its signature satisfying crunch.
More garnish ideas: Feel free to top the cooked snap peas with slivered almonds, chopped peanuts, or a drizzle of chili oil.
Make-Ahead: You can make this dish up to 30 minutes ahead of serving. Transfer the peas to a serving dish, then pour the warm sauce over the top right before serving. You can also whisk the sauce together and prepare the snap peas up to 1 day ahead of making this recipe.
How to Store: Transfer the cooled garlic snap peas to an airtight container and store in the fridge for 2 to 3 days. I do not recommend freezing the leftovers because the peas will be mushy after defrosting.
How to Reheat: Add the leftover snap peas and sauce to a skillet over medium heat until warmed through.
Nutrition
Calories: 281kcalCarbohydrates: 17gProtein: 6gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gCholesterol: 0.3mgSodium: 527mgPotassium: 384mgFiber: 5gSugar: 10gVitamin A: 1849IUVitamin C: 103mgCalcium: 82mgIron: 4mg