Crisp, garlicky, and delicious, these snap peas are a simple side dish ready in about 10 minutes.
Holly’s Recipe Highlights
- Flavor: Sugar snap peas are tender crisp with a sweet, grassy flavor. The sauce has toasted sesame for a nutty flavor along with garlic and soy sauce.
- Quick prep: This sugar snap peas recipe is easy, there is no need to chop the peas, and they cook in minutes in one pan!
- Versatile: Serve these snap peas with a stir fry, rice bowl, or grilled meats. Leftovers are great enjoyed hot or chilled.
Ingredient Tips For Sesame Ginger Snap Peas
- Sugar Snap Peas: Unlike flat snow pea pods, sugar snap peas are fat, juicy, and sweeter, and the pod “snaps” when broken in half. They can generally be used interchangeably in most recipes.
- Garlic: Fresh garlic or garlic from a jar can be used.
- Ginger: Use fresh or jarred ginger; ground dry ginger won’t add the same flavor.
- Sesame oil: Ensure you’re using toasted sesame oil; it should be amber or brown in color. Add it at the end of cooking for flavor.
- Sesame Seeds: Toast sesame seeds in a dry sauté pan before using or buy toasted sesame seeds. Toasting will intensify their flavor.
Variations
- Add almonds or chopped peanuts with the sesame seeds.
- Add green onions, water chestnuts, or bean sprouts in Step 2.
- A bit of sriracha or a sprinkle of red pepper flakes will add a little heat.
Storing Leftover Snap Peas
- Make this recipe up to a day ahead and reheat just before serving.
- Keep leftover sesame ginger snap peas in a covered container in the refrigerator for up to 4 days.
- Freeze them in a zippered bag for up to one month.
Did you love these Sesame Garlic Snap Peas? Leave a comment and a rating below.
Sesame Ginger Snap Peas
Tender crisp, these snap peas are tossed in a simple ginger sesame sauce for a quick and easy side dish.
Equipment
Ingredients
- 1 tablespoon vegetable oil
- 1 clove garlic minced
- 1 teaspoon grated fresh ginger
- 3 cups snap peas
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame seeds
- ½ teaspoon toasted sesame oil
Instructions
- Heat olive oil in a pan over medium heat. Add garlic and ginger and cook just until fragrant, about 1 minute.
- Add in snap peas and soy sauce. Cook 4-6 minutes, stirring occasionally, until snap peas are tender crisp.
- Remove from heat and toss with sesame seeds and sesame oil.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 1 month.
Nutrition Information
Calories: 82 | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 255mg | Potassium: 171mg | Fiber: 2g | Sugar: 3g | Vitamin A: 799IU | Vitamin C: 44mg | Calcium: 53mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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how nice to have veg.recipe. any more??
So glad you enjoyed this recipe!! You can find all of our side dish recipes here.
Huge asian cuisine lover.. my question is, can I use frozen snap peas?
I haven’t tried it so I can’t say for sure Trisha, but that should work just fine. The cook time may need to be adjusted and they may not turn out as crisp. If you try it I would love to hear how it turns out!
Boyfriend not fond of veggies, but he loved these!
trying this recipe, can I use snow peas instead of snap peas. I have a bit of both from my garden.
This recipe should work just fine with snow peas. Enjoy Betty!
Simple to make, and so tasty!!
Hi, these sound amazing. My question is, is the sesame oil the toasted oil or is it the actual oil that is mostly clear like veg oil?
This is toasted sesame oil (which is an amber color).
Thank you so much! Making them this week!
Yum! I was looking for something to go with a lemon dill salmon filet and this was perfect. Toasted the sesame seeds for a few minutes in the skillet before making the recipe. Also used gluten-free tamari in place of the soy sauce. So good!
How would these be cold? They look so that I was thinking of serving them as snacks with wine.
Yes, these are delicious cold too! Enjoy, Phil!
Loved these!!! Delicious.
Yay Irene!
The snap peas turned out excellent! Thank you for the recipe
The snap peas turned out excellent! Thank you for the recipe, and thank you to my neighbor for his garden!
I am so glad you enjoyed this recipe!
I was gifted a bag of snap peas today and so I decided to make this recipe. I’m really glad I did because I love the outcome! It smelled so amazing when roasting and the flavors really complement each other.
Thanks for the recipe :)
I’m so glad you enjoyed them! Sometimes simple is best! :)
We’re making some sticky garlic sesame wings tonight and I bet this would taste good with it. Love how simple this recipe is!
Those sound delicious Jessica!! I love sticky wings.
Sesame, ginger and garlic are at the heart of most amazing stir-fries. Your snap peas side would make for a great addition. I love snap peas. In fact most of the time I snack on them. I will use this recipe to cook them when having them for dinner.
Cheers!
What a delicious looking side dish! I keep my ginger in the fridge, because I never go through it fast enough. It sure does add a flavor punch though. Looking forward to trying this dish!
This recipe looks simple and delicious – a winning combo in my book! I’m always looking for quick and easy side dish recipes so I’m glad to have found this one! Thanks for sharing! (P.S. Big ginger fan here too! :) )
Thank you Sarah!
Snap pea’s one of my favorite greens to stir fry. Easy, quick and healthy!
I agree, they taste so fresh and are quick to cook!
Ohmygosh YES! I’m in love!
Thank you Jenn!!