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! 

PIN the Sugar Snap Peas to try them later!

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.

What ingredients do you need for this recipe?

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 this recipe:

(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 with Thai Curry 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!


  • 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)


  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.


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

Nutrition Information:



Serving Size:


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. 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.


  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!

  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!