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Kalyn's Kitchen

Spicy Stir-Fried Sugar Snap Peas

You have to try Spicy Stir-Fried Sugar Snap Peas; these are loaded with flavor from soy sauce, sesame oil, and Sriracha! 

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Spicy Stir-Fried Sugar Snap Peas large thumbnail of finished dish on plate

Recently I talked about my profound affection for sugar snap peas, and I decided it might be fun to experiment with them as the starring ingredient in a stir-fried vegetable side dish. Not that I hadn’t stir-fried sugar snap peas before, but never like this with them sliced diagonally to reveal the tiny peas inside!

I have no idea where I got the idea of slicing the peas lengthwise for a stir-fry, but I loved these Spicy Stir-Fried Sugar Snap Peas.  The pods cooked more quickly, and a few tiny peas spilled out, adding visual interest and a lot of sweet pea flavor to the finished dish. And the stir-fry sauce has soy sauce, sesame oil, and Sriracha Sauce bumping up the flavor! If you get those big bags of sugar snap peas and have a hard time using them, this might become your new favorite side dish.

Basic Rules for Stir-Fry Cooking

Many years ago I took a class in Chinese cooking and learned these basic rules for stir-frying. Even if you’ve never stir-fried, you can do it with these tips.

  1. Preheat the wok (or pan) before you add the oil.
  2. Season the oil (add slices of fresh garlic cloves and ginger root and stir-fry very briefly, just until they become fragrant.)
  3. Remember the importance of symmetry of cut (all pieces should be the same size for stir-fry cooking.)
  4. Have all ingredients cut and sauces mixed before you start to cook.
  5. Use very high heat and cook fast.

Spicy Stir-Fried Sugar Snap Peas process shots collage

How to Make Spicy Stir-Fried Sugar Snap Peas:

(Scroll down for complete recipe with nutritional information.)

  1. The only part of making this that’s a tiny bit labor intensive is pulling off the string from each of the pods and then slicing them lengthwise on the diagonal.  (The sugar snap peas actually have a string along each side, but on most of them I just snapped the stem and pulled one side off.)
  2. Whisk together soy sauce or Gluten-Free Soy Sauce (affiliate link), sesame oil (affiliate link) and Sriracha Sauce (affiliate link) to make the finishing sauce.
  3. Cut several slices of fresh ginger root and slice a couple of garlic cloves for “seasoning the oil.” Don’t skip this step, which adds a lot of flavor.
  4. Preheat the wok or heavy frying pan for about a minute, then add the oil. 
  5. When the oil is very hot (shimmering), add the garlic and ginger slices and stir-fry just until they become fragrant, less than a minute. Remove garlic and ginger pieces before they start to brown.
  6. Add the sugar snap peas to the seasoned oil and stir-fry about 2 minutes, or until the peas are bright green and just starting to be cooked.
  7. Then add the sauce mixture and cook about 1-2 minutes more, stirring the entire time.
  8. Serve hot, sprinkled with Black Sesame Seeds (affiliate link) or sesame seeds if desired.

Spicy Stir-Fried Sugar Snap Peas close-up photo of finished dish on plate

Make it a Low-Carb Meal:

For a low-carb meal, serve with Grilled Fusion Chicken or Chicken Breasts with Cilantro and Red Thai Curry and Peanut Sauce.

More Recipes for Sugar Snap Peas:

Shrimp Stir-Fry with Snow Peas or Sugar Snap Peas from White on Rice Couple
Crunchy Chopped Salad with Sugar Snap Peas ~ Kalyn’s Kitchen
Sugar Snap Peas with Lemon Butter from A Veggie Venture
Crunchy Napa Cabbage Asian Slaw with Sugar Snap Peas ~ Kalyn’s Kitchen

Spicy Stir-Fried Sugar Snap Peas close-up photo of finished dish on plate

Spicy Stir-Fried Sugar Snap Peas

Yield 4 side dish servings
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes

These Spicy Stir-Fried Sugar Snap Peas make a delicious side dish for any kind of Asian main dish!

Ingredients

  • 1 lb. sugar snap peas
  • 2 T soy sauce (see notes)
  • 1 tsp. sesame oil
  • 1 tsp.  Sriracha sauce (more or less to taste)
  • 3 slices fresh ginger root
  • 2 large garlic cloves, sliced
  • 1 T peanut oil
  • 1 tsp. black sesame seeds or sesame seeds for garnish (optional)

Instructions

  1. Remove the strings from the each sugar snap pea by snapping the stem end and pulling the string down the side, then slice each one on the diagonal.  (The sugar snap peas actually have a string on each side, but on most of them I only removed the string from one side.)
  2. Mix the soy sauce or Gluten-Free Soy Sauce (affiliate link), sesame oil (affiliate link) and Sriracha Sauce (affiliate link) in a small bowl and set aside.
  3. Put the wok or heavy frying pan on the burner and preheat at least one minute.  (It should feel very hot if you hold your hand above the wok.)
  4. When wok is hot, add the oil and let it heat until the oil is shimmering (about 15-30 seconds, depending on how hot your stove gets.)
  5. Add the sliced ginger root and garlic and stir-fry just long enough so that they become fragrant and season the oil, then remove.  (Be careful not to brown the ginger and garlic or they will have a bitter taste.)
  6. Add the sliced sugar snap peas and cook over high heat, stirring constantly, until the peas turn bright green and are just starting to cook, about 2 minutes.
  7. Pour in the sauce mixture and cook, stirring constantly, until the sauce just starts to coat the peas, about 2 minutes more.  (There will be some sauce in the bottom of the wok, but not much.)
  8. Serve hot, sprinkled with Black Sesame Seeds (affiliate link) or sesame seeds if desired.
  9. I had some of this left over and was pleasantly surprised at how great it tasted cold when I ate it for lunch the next day.

Notes

You can use low-sodium soy sauce or Gluten-Free Soy Sauce (affiliate link) if you prefer. Recipe created by Kalyn.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 93Total Fat: 4.8gSaturated Fat: .8gTrans Fat: 0gUnsaturated Fat: 3.7gCholesterol: 0mgSodium: 478mgCarbohydrates: 8.7gFiber: 3.3gSugar: 4.8gProtein: 4.4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Stir-fried sugar snap peas like this are a great side dish for any phase of the South Beach Diet or any type of low-glycemic or low-carb eating plan. Sugar Snap Peas aren’t super high in carbs, and they also have some fiber, so enjoy!

Find More Recipes Like This One:
Use Stir-Fry Recipes to find more like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Spicy Stir-Fried Sugar Snap Peas

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    53 Comments on “Spicy Stir-Fried Sugar Snap Peas”

  1. These look so yummy! I'm trying to grow snap peas in my hoop house, otherwise, I'll truck over to Costco too. I love their green beans to make dilly beans with . . .

  2. Brenda, Costco is where I get them too!

  3. Cotco by my house sells big bags of these snap peas and I always have the other ingredients on hand so I am sure I'll be making these soon!

  4. Thanks Barbara. Here we also get a type of flatter pea that are called "snow peas" and they have much smaller peas. I bet that's what you have. Aren't they good in stir-fries?

  5. Lovely dish. Sugar snap peas are a favourite of mine. The one sold here don't have such large peas though as the US ones. I often slice them ribbon like and stir fry them.

  6. Debbie, I love them too. How great to get such a treat in the CSA box. Hope you get to try this.

  7. yum, I'll be using this recipe this spring/summer when my CSA delivers some yummy snap peas. Well, that is, if I have any left after I gobble them raw! I love snap peas!

  8. Paula, hope you like it!

  9. I am also fond of snap peas but need other ways to fix whatever I don't eat raw straight out of the fridge. Can't wait to try this.

  10. Karina, they definitely didn't last long around here! Just bought a new bag of sugar snap peas so I can make them again.

  11. These sugar snap peas look so fresh and inviting. I could eat the entire lot of 'em. Gorgeous!

  12. Thanks Scott, that is so sweet of you!

  13. You always amaze me with your originality! Another great recipe, Kalyn.

  14. Lydia, the Sriracha really added a lot to this.

    Gungho Gourmet, feel free to mince the garlic and ginger if you make this, however I prefer not to have bits of garlic and ginger throughout the dish so I like the flavor you get from seasoning the oil. (And comments are moderated and don't show up until I post them. When you post it after I'm in bed, it doesn't get moderated until the next morning. No need to post it four times with comments such as "fix your site.")

    Kellypea, thanks! Wish I could remember where I saw that. I can picture it in my mind, but not where it was.

    Joanne and Nancy, I loved it!

    TW, I agree that these babies should be the star on their own.

  15. I'm a fan of snap peas as well, but haven't found a lot of interesting recipes (until now) for preparing them as a side dish. I usually resort to throwing them into a stir fry, but I love this recipe, as they are the "hero" of the dish.

  16. I love sugar snap peas and this recipe sounds simple to make and delicious!

  17. Man, I KNEW there was a reason I should have picked up some sugar snaps yesterday at Whole Foods! These look so good! I love the sound of the sesame soy sauce.

  18. I could dig into this right now. Snap peas are a favorite of mine, too, but like you, I've never prepared them by splitting them. Love all the flavors you've put into this dish.

  19. Your recipe sounds very tasty – however, I would like to make a tiny suggestion concerning the garlic and ginger – they should be undertones in what is basically a musical dish dish – meaning, mince them carefully, rather than slicing, and add them at the same time as you have suggested. I find slicing to be okay, when you add to oil, and then pull out… however, when you want the hint of ginger or garlic, take the time to mince – the flavor wiill still be there, but will not overwhelm the dish!

  20. Those peas look gorgeous, especially with the black sesame seed garnish. Anything that has Sriracha in it is something I want to try. It's amazing how just a small amount of Sriracha can perk up a sauce.