Sugar snap peas and snow peas are one of our all-time favorite veggies. Why? They’re great to have on hand for quick, crunchy, healthy snacks AND they’re a perfect add-in for a stir-fry or a quick and easy side dish.
One of the best ways to dress up these pods is my Sesame Sugar Snap Pea recipe. With a touch of ginger, soy sauce, honey, and sesame seeds, this Asian-inspired dish is too yummy for words. Super fresh, great flavors, and packed with nutrients from the peas, please given this recipe a try.
And although I’ve featured sugar snap peas in the recipe, snow peas work great too! Also, you’ll definitely want to consider doubling or tripling the recipe because I absolutely LOVE these peas as a snack or with other leftovers.
So get out a wok or fry pan and cook up some of these amazing sugar snap peas! I promise … they’re sure to become a family favorite!
- 1 tablespoon cooking oil*
- 4 cups sugar snap or snow peas
- 2 tablespoons toasted sesame seeds
- 1 tablespoon honey
- ½ teaspoon fresh grated or minced ginger
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar*
- 2 tablespoons toasted sesame oil
- 1-2 small oranges*
- Heat cooking oil in wok or large pan over medium heat. Add ginger and stir briefly.
- Add peas and cook for 3-4 minutes or until bright green.
- Add half the sesame seeds, honey, soy sauce, and rice vinegar and cook for a minute.
- Using a slotted spoon remove peas and place in serving bowl.
- Cook remaining sauce on stove for an additional 2-3 minutes or until it thickens slightly.
- Drizzle sauce over peas. Garnish with orange segments and remaining toasted sesame seeds.
Extra virgin olive oil can be used, just be careful to keep the pan temperature low enough that the oil doesn’t smoke. I personally like using avocado oil for it’s high smoke point and great taste.
To toast raw sesame seeds heat in small pan over medium low heat for 3-5 minutes. Seeds will burn quickly so watch them closely and stir frequently.
If you don’t have rice vinegar, feel free to substitute a white vinegar or cider vinegar.
For a little extra flavor add a ¼ - ½ teaspoon of orange zest right before taking off the stove or as garnish.
Kitchen Tips and Resources:
- I have several different woks, but I usually use my stainless steel one to do quick stir-fries or to make this sugar snap pea recipe.
- Wooden spatulas and spoons work fine when stir-frying vegetables, but if you’ve ever tried a wok spatula, you’ll never want to go back—especially if you’re using a wok. I absolutely love mine!
- Looking to grate some ginger or orange peel without scraping your knuckles? Then check out this wonderful microplane zester/grater. It’s super for zesting citrus or grating cheese, carrots, etc. I absolutely love mine!