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Kalyn's Kitchen

Spicy Stir-Fried Sugar Snap Peas with Soy Sauce, Sesame Oil, and Sriracha

You have to try these Spicy Stir-Fried Sugar Snap Peas if you love sugar snap peas like I do and buy those big bags at Costco. And this tasty veggie side dish is low-glucemic,  gluten-free, dairy-free, and Vegan! Use Stir-Fry Recipes to find more like this one.

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Spicy Stir-Fried Sugar Snap Peas with Soy Sauce, Sesame Oil, and Sriracha found on KalynsKitchen.com

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 for a stir-fry, but I loved these Spicy Stir-Fried Sugar Snap Peas with Soy Sauce, Sesame Oil, and Sriracha.  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.

Many years ago I took Chinese cooking classes and this recipe follows the rules below that I first learned in that class. Even if you’ve never stir-fried, you can do it if you follow these rules.

Basic Rules for Stir-Fry Cooking

  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 with Soy Sauce, Sesame Oil, and Sriracha found on KalynsKitchen.com

The only part of making this that’s a little 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.)

Spicy Stir-Fried Sugar Snap Peas with Soy Sauce, Sesame Oil, and Sriracha found on KalynsKitchen.com

Whisk together soy sauce, sesame oil and Sriracha sauce to make the finishing sauce.

Spicy Stir-Fried Sugar Snap Peas with Soy Sauce, Sesame Oil, and Sriracha found on KalynsKitchen.com

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.

Preheat the wok or heavy frying pan for about a minute, then add the oil.  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.

Spicy Stir-Fried Sugar Snap Peas with Soy Sauce, Sesame Oil, and Sriracha found on KalynsKitchen.com

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.

Spicy Stir-Fried Sugar Snap Peas with Soy Sauce, Sesame Oil, and Sriracha found on KalynsKitchen.com

Then add the sauce mixture and cook about 1 minute more, stirring the entire time.

Spicy Stir-Fried Sugar Snap Peas with Soy Sauce, Sesame Oil, and Sriracha found on KalynsKitchen.com

Serve hot, sprinkled with black sesame seeds if desired. For a low-carb meal, serve with Forbidden City ChickenGrilled 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 with Soy Sauce, Sesame Oil, and Sriracha

These Spicy Stir-Fried Sugar Snap Peas make a delicious side dish that is low-glucemic,  gluten-free, dairy-free, and Vegan!

Ingredients:

  • 1 lb. sugar snap peas
  • 2  T soy sauce (can use low-sodium soy sauce if you prefer)
  • 1 tsp. sesame seed oil
  • 1 tsp.  Sriracha sauce
  • 2-3 slices fresh ginger root
  • 2 large garlic cloves, sliced
  • 1 T peanut oil
  • 1 tsp. black sesame seeds or sesame seeds for garnish (optional)

Directions:

  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, sesame oil, and Sriracha sauce 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 1 minute more.  (There will be some sauce in the bottom of the wok, but not much.)
  8. Serve hot, sprinkled with black sesame seeds or sesame seeds if desired.

Notes:

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.  I started just having “a taste” of the cold leftover peas and ended up eating them all.

Recipe created by Kalyn.

All images and text ©

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 eating plan. Sugar Snap Peas are super high in carbs, but in a dish like this where they’re the only ingredient they may not be suitable for a low-carb diet plan.

Find More Recipes 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.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

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    51 Comments on “Spicy Stir-Fried Sugar Snap Peas with Soy Sauce, Sesame Oil, and Sriracha”

  1. Great recipe Kalyn! Linking back to this recipe in an upcoming snap peas post 🙂

  2. Terri, so glad you liked it (and I am on phase one right now too!)

  3. This was really nice. My only complaint was that I didn't have any leftovers! Will definitely make again. Love your recipes, Kalyn, especially since I'm back on Phase 1 again of SBD due to my weight creeping back up. Thanks!

  4. Teresa, thank you! So glad you're enjoying the recipes and that they're working for you.

  5. This recipe is sooooo good! I love the sauce so much, I used it on cabbage and it was just as yummy. This website is my best find of the year. My husband and I went on the South Beach Diet beginning in January. I googled SBD recipes and happened across your website. It has made dieting so easy! My husband thinks I'm a gourmet cook and I've lost 13 pounds. Thanks so much for sharing your recipes and insights. I'm a fan!

  6. Gungho Gourmet, no worries, no offense taken.

  7. My apologies – I did not mean to offend you if I did – I was merely commenting on a great recipe and offering suggestions in terms of the garlic and ginger – I truly was not criticizing, just offering a suggestion.

  8. Jackie, great! Hope you enjoy it.

  9. This is a great idea, Kalyn! I very much enjoy a similar dish with good old green beans, yet I hadn't ever considered trying sugar snap peas! This is going on my "to make" list!

  10. Andi, I think you could use crushed red peppers. I would put them right in the sauce and don't get carried away and put too many unless you really like it spicy!

  11. Yum! My roommate and I were just discussing how much we love snap peas!

    I'm still new to this cooking thing and I was wondering if the Sriracha is absolutely necessary? I was wondering if adding crushed red peppers would work.

    Andi

  12. Yum, yum, yum! This recipe looks so great. We're featuring side dishes this week over at the M&T Spotlight and I'd love for you to submit this. Just go to our website and click on the "spotlight" tab!

  13. I love sugar snap peas- especially in asian cuisine and these look amazing!

  14. Shirley, as I said, I am sold on slicing the peas now that I've done it!

  15. Well, it's lunch time, I haven't eaten yet, and I'm wishing I could just reach right through my screen to sample those sugar snap peas, Kalyn! Those look phenomenal. I must try this recipe! Like others are saying, I've never purposely split mine, but they look so appealing this way. 🙂

    Thanks, Kalyn!
    Shirley

  16. I must say, I loved the peas sliced like this!

  17. I like the idea of adding sriracha to a stir fry to spice things up. I think your way of cutting the snap peas diagonally will work for me – not only is it prettier with the beans exposed, I actually find it a chore to pull the strings and trim the edges. Thanks for your mention too 🙂

  18. Jeanette, it's only slightly spicy with the amount of Sriracha I used, pretty kid friendly. Hope they like it.

  19. Great recipe, my kids love sugar snap peas and all these flavorings. I'll have to give this a try!

  20. I haven't tried growing sugar snap peas, but it sounds like a fun thing to grow!