Perfectly Seasoned Sugar Snap Peas
Snap peas only takes 5 minutes to cook into bright green, tender perfectly seasoned side dish. Lean how to make this stir-fry method.
Snap Peas Also Known As Sugar Snap Peas
I like to roast vegetables like green beans and cauliflower to accompany our main dishes. Fresh veggies cooks fast, are always plentiful here in California, and if I don’t have something that’s green on my plate, my meal doesn’t feel complete!
I dice a lot of zucchini, squash; broccoli and carrots, but lately I’ve sauteed sugar snap peas!
Snap peas also referred to sugar snap peas are a mix between snow peas (flat pods) and garden peas.
This delicious vegetable cooks up crispy, yet tender and are such a pretty bight green color!
You can get the same results when you learn how I seasoned and cooked them perfectly!
Sautéd Method A New Way
I usually add oil to my skillet, and then add the veggies to saute, but this time I lightly tossed the pods in olive oil with salt and pepper before adding them to the skillet.
That little change made a difference on the way they came out!
Each piece was evenly cooked and as simple as the ingredients are, the natural flavor of the sugar snap peas were the star of the dish!
This recipe calls for a whole pound of the pods and technically that amount should be enough for four servings, but I could have eaten the whole bowl by myself!
Recipes to Serve Peas with
Serve with any main dish or try this tasty Sesame Orange Chicken, pork rice balls or miso maple glazed chicken.
Perfectly Seasoned Sugar Snap Peas Recipe
Ingredients
- 1 pound sugar snap peas
- 1 Tablespoon olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper ground
- sesame seeds for garnish
Instructions
- Clean sugar snap peas and pat with paper towels to remove as much water as possible.
- In a medium bowl toss pods with olive oil, salt and pepper. In a large skillet saute over medium-high heat, tossing for even cooking for 4-5 minutes or until desired tenderness. Garnish with sesame seeds.
- Enjoy immediately!
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
TIP: You may want to remove the fibrous string that runs across the pod. I got lazy and only removed it from about half of the pods. It tastes good either way, so feel free to prepare to your liking!
PIN TO YOUR SIDE DISH AND HEALTHY RECIPE BOARDS
Sandra, snap peas are my all time favorite. These look so good! I love your photos too.
Thanks, Sheryl! Snap peas are perfect on their own, but I also love adding them with all types of veggies!
Sugar Snap Peas make me oh so happy. I recently ordered these and rice and nothing else at a restaurant, despite the guffaws of my family. 😉
LOL – you know a good dish when you see it! That combo sounds delish to me 🙂
What a wonderful recipe for Chinese New Year. I can’t wait to try it.
These look so good. I love cooking with olive oil.
I love the crunchiness of the snap peas. I normally do not measure when I am stir frying but this way it is good to make sure you have the best results time after time. A little sprinkle of sesame seeds really does make this dish delicious.
Oh my goodness they look so good! Thanks for sharing the recipe.
Thank you, Corina!
My daughter and I just love sugar snap peas! When we get them from the farmers market, we usually just snack on them raw. But I love this recipe- so simple and quick! 🙂
Snap peas are delicious raw. You have a healthy little eater, Carrie!
In my whole life I’ve never thought to try these, but now I’m totally intrigued. It really does sound tasty 🙂
Oh, Sharon, you must try these. Sugar snap peas are tasty raw too. Kind of sweet. You’ll love them!
I’m a big fan of snap peas. I think they are fresh and yummy! This recipe makes the most of them, allowing their flavors to shine, while adding a little extra to the mix. Love it!
You said it perfectly, the natural flavors come through beautifully in this fresh veggie dish.
I LOVE sugar snap peas and these look so delicious! Thanks for the recipe!
Thanks for swinging by with a lovely comment, Linda!
What a simple and delicious way to prepare snap peas.
5 minutes is all it takes – doesn’t get any faster.
I’m not a fan of oil so that lightly using oil before cooking sounds good to me. They do look delicious–I love my veggies!
Fresh veggies are the best. I can’t get enough and feel so lucky that I have a Farmer’s market that I can go to year round!
Oh those look so good! I love that you added the sesame seeds.
Just that little sprinkle of sesame seeds really adds a nice flavor.
I am a heavy salter and it has to be kosher. I always cringe when I hear someone say they omit the salt – that’s the flavor!
So true, Erica! We would have more veggie eaters if they were generous with the salt!
I love, love, love snap peas. OMG, those sound delicious!!
Thanks, Robin! So glad that you aren’t one to pass then up!
Sandra, seasoning is the single hardest thing to get right in any dish and I love that you have shared one with us that guarantees we get it right (because stock and things like that always vary in saltiness!)
I usually just toss things together for veggies and don’t measure the seasoning, but I really paid attention after making these a few times. I wanted a never fail repeat recipe!
I sauté sugar snap peas using coconut oil. The rest is the same with just a little salt & pepper with some toasted sesame seed to finish! I sometimes add some sliced water chestnuts to change things up!
Thanks for sharing, Janet. Adding water chestnuts sounds really good. I’ll try that too!