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Bruce Bradley's Sesame Sugar Snap Pea recipe is a delicious, asian-inspired side dish with hints of ginger, honey, sesame, and soy sauce.
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5 from 1 vote

Recipe: Sesame Sugar Snap Peas

Recipe By: Bruce Bradley
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Salads & Sides
Servings: 2

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  • 1 tablespoon cooking oil*
  • 4 cups sugar snap or snow peas
  • 2 tablespoons toasted sesame seeds
  • 1 tablespoon honey
  • 1/2 teaspoon fresh grated or minced ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar*
  • 2 tablespoons toasted sesame oil

Optional Garish

  • 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.


We recommend using organic ingredients when possible.
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 1/4 - 1/2 teaspoon of orange zest right before taking off the stove or as garnish.