Try these quick stir-fried sugar snap peas seasoned with toasted sesame oil, garlic, soy sauce, and sesame seeds. This simple side is ready in about 10 minutes, vegetarian, low-carb friendly, and easily adapted for gluten-free diets.
Stir-fried sugar snap peas are a fast, reliable side that complements many Asian-inspired mains. The peas are cooked briefly in a hot pan or wok so they stay crisp and brightly green, then finished with toasted sesame oil, soy sauce, garlic, and sesame seeds for a nutty, savory finish.
You can easily customize the flavor: add a pinch of sugar for balance, crushed red pepper or sriracha for heat, or fresh herbs like scallions or cilantro for brightness. The recipe is vegan and naturally low in carbs; use tamari or liquid aminos to make it gluten free.
Because the cooking time is so short, the key is a very hot pan and not overcrowding the peas. That prevents steaming and ensures a crisp-tender texture. A quick toss with toasted sesame oil and sesame seeds at the end gives a fragrant finish without overpowering the fresh pea flavor.
Ingredients
- Sugar snap peas – choose pods that are firm and free of blemishes.
- Toasted sesame oil – this provides a deeper, nuttier flavor than untoasted sesame oil.
- Soy sauce – substitute tamari or liquid aminos to keep the dish gluten free.
Instructions
- Heat a wok or large pan over medium-high heat. Add the vegetable oil and allow it to heat until shimmering.
- When the pan is hot, add the sugar snap peas, sliced garlic, and soy sauce (plus any optional flavorings like ginger or red pepper flakes).
- Stir-fry for 3 to 5 minutes, tossing constantly, until the peas are bright green and tender-crisp. Remove from heat, stir in toasted sesame oil, and sprinkle with black and white sesame seeds. Season with salt and pepper to taste and garnish with fresh herbs if desired.
FAQ
Trim the stem if you like, and pull off the string down the side of the pod to remove any tough fiber. This step is optional but makes the pods easier to eat.
Store leftovers in an airtight container in the refrigerator for up to four days. They can be enjoyed cold, at room temperature, or briefly reheated.
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Stir Fried Sugar Snap Peas with Garlic and Sesame
Ingredients
- 1 lb sugar snap peas
- 1 Tablespoon vegetable oil
- 1 Tablespoon soy sauce
- 1 Tablespoon black and white sesame seeds
- 1 teaspoons toasted sesame oil
- 2 cloves garlic, sliced
- salt and pepper, to taste
- handful of fresh herbs – scallions or cilantro (optional), to garnish
Optional Flavors (add one or more according to taste)
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon sugar
- 1 teaspoon ginger, minced
Instructions
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(Optional) Remove stems and strings from the sugar snap peas by snapping off the stem and pulling the string down the pod.
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Stir Fry: Heat a wok or large pan over medium-high heat and add the vegetable oil. When hot, add the sugar snap peas, garlic, soy sauce, and any optional flavorings. Stir-fry for 3 to 5 minutes until the peas are tender-crisp and bright green.
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Garnish and serve: Remove from heat, stir in toasted sesame oil, sprinkle with sesame seeds, season to taste, and top with fresh herbs if using. Serve immediately.
Notes
- Make sure the pan or wok is hot before adding the peas so they sizzle on contact.
- Avoid overcrowding the pan to prevent steaming; work in batches if needed to keep the peas crisp.
Storage/Leftovers:
- Store in an airtight container in the refrigerator for up to 4 days.
- Leftovers are tasty cold, at room temperature, or reheated briefly in the microwave.
Nutrition
Carbohydrates: 7 g,
Protein: 3 g,
Fat: 3 g,
Saturated Fat: 2 g,
Sodium: 171 mg,
Potassium: 163 mg,
Fiber: 2 g,
Sugar: 4 g,
Vitamin A: 822 IU,
Vitamin C: 46 mg,
Calcium: 35 mg,
Iron: 2 mg
Nutrition information is automatically calculated and should be used as an approximation.
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