What to make with sugar snap peas

These Quick Asian Sugar Snap Peas are the perfect side dish to any dinner recipe. Made with simple ingredients that offer a fresh and crisp taste and texture you'll love.

Forget boring old salads as your go-to side dish of choice and make up this simple sugar snap peas recipe instead. The added fresh ginger creates a taste that will have your tastebuds craving more.

Once you pair the peas with the toasted sesame oil and top with toasted sesame seeds, you just might forget that you have another portion of your meal ready and waiting to enjoy! This simple recipe is quite versatile and is an easy and healthy that any cook can make. Since you ultimately control the outcome of the recipe, you can have these cooked up as little or as much as you want to get the perfect texture that you're looking for.

Video Tutorial

What you'll need

• Sugar Snap Peas. I love using Mann's brand.
• Oil. Grapeseed or your favorite neutral tasting oil.
• Soy Sauce. Or tamari as a GF substitute.
• Ginger. Fresh is best. I don't recommend using ginger powder here.
• Garlic. Use fresh garlic.
• Sesame Oil. Adds a special flavor. I recommend using Toasted Sesame Oil.
• Sesame Seeds. Toast them, to add more depth of flavor.

How to make it

1. In a large skillet, saute the garlic and ginger in oil for 1 minute over medium heat.

2. Add sugar snap peas and soy sauce, and cook, stirring occasionally, for about 5-7 minutes.

3. Turn off the heat, add the sesame oil, and stir.

4. Sprinkle with sesame seeds and serve.

Snow Peas vs. Sugar Snap Peas

Snow peas are less crunchy, sweet, and not as succulent. That's why I recommend using sugar snap peas. However, you can use snow peas as well. When buying the peas, the biggest difference between snow peas and sugar snap peas is that the snow peas are going to be flatter. If you see peas in the pod that are plump and round, you can be pretty confident that you're looking at sugar snap peas. But if you see peas in the pods that are flat, that is your biggest indicator that you're looking at snow peas.

Tips and Tricks

• Make them simple to chew. Remove the string or use stringless pea variety so that you can easily bite into them and have a crisp and clean bite.
• Add other veggies. Sugar snap peas pair perfectly with other types of veggies. Add in red pepper, onions, mushrooms, etc. to have even more veggies with your dish.
• Choose the right kind of peas. Now that you know the difference between the two, make certain to use sugar snap peas and not snow peas for this recipe!
• Don't overcook the peas. There is supposed to be a bit of a crunch with these peas so don't try to keep cooking them until they "soften". Just think of them as crunchy cooked peas!

How to store and reheat

You can store these Asian Sugar Snapped Peas in an airtight container in the fridge. When you're ready to eat, you can pop them in the microwave to warm up or add a bit more sesame oil into a pan and heat them up quickly on the stove.

I would recommend topping them with even more fresh toasted sesame seeds once you reheat as well.

This sugar snap pea recipe is so good! If you're lucky enough to grow them in your garden, this is one refreshing and light recipe that you can eat and enjoy all summer long.

More tasty vegetable recipes to try:

• Simple Mashed Beans
• Quick and Easy Chickpea Salad
• Tomato and Onion Salad
• Baked Vegan Zucchini Fries
• Oven-Roasted Sugar Snap Peas

• 8 oz. sugar snap peas, string removed and trimmed (if needed)
• ½ tbsp. grapeseed oil or other neutral tasting oil
• 1 garlic clove
• 1 tsp. minced ginger
• 1 tbsp. soy sauce
• 1 tsp. toasted sesame oil
• ½ tbsp. toasted sesame seeds

• In a large skillet, saute the garlic and ginger in oil for 1 minute over medium heat.

• Add sugar snap peas and soy sauce, and cook, stirring occasionally, for about 5-7 minutes.

• Turn off the heat, add the sesame oil, and stir.

• Sprinkle with sesame seeds and serve.

You can find detailed step-by-step photos right above this recipe card.

Tips and Tricks

• Make them simple to chew. Remove the string or use stringless pea variety so that you can easily bite into them and have a crisp and clean bite.
• Add other veggies. Sugar snap peas pair perfectly with other types of veggies. Add in red pepper, onions, mushrooms, etc. to have even more veggies with your dish.
• Choose the right kind of peas. Now that you know the difference between the two, make certain to use sugar snap peas and not snow peas for this recipe!
• Don't overcook the peas. There is supposed to be a bit of a crunch with these peas so don't try to keep cooking them until they "soften". Just think of them as crunchy cooked peas!

How to store and reheat

You can store these Asian Sugar Snapped Peas in an airtight container in the fridge. When you're ready to eat, you can pop them in the microwave to warm up or add a bit more sesame oil into a pan and heat them up quickly on the stove.

I would recommend topping them with even more fresh toasted sesame seeds once you reheat as well.

Calories: 132kcal | Carbohydrates: 11g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Sodium: 418mg | Potassium: 276mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1233IU | Vitamin C: 69mg | Calcium: 89mg | Iron: 3mg

More Side Dishes

• Vegan Grilled Portobello Mushrooms

• Eggplant in Tomato Sauce

• Cauliflower Steaks with Za'atar

• Oven Roasted Zucchini Recipe