Asian Sugar Snap Peas

by Katie on May 12, 2015

Sugar snap peas have long been a favorite of mine. The other week I picked up a 2 pound bag of them at Costco to enjoy throughout the week. I did a wild and crazy thing – I tried the recipe on the back of the bag. Shocking, I know. I’m not sure why I never think to do that?

I did adapt them a little so I didn’t have to purchase anything I didn’t have (hello, grocery budget!).  They were really delicious and super easy to make. I served them with a delicious balsamic roast (recipe to come next week) and it made a wonderfully easy dinner. Roast in the crockpot and a 5 minute side dish – sometimes the easiest dinner are the best.

I made them a few times and the rest of the sugar snap peas were enjoyed raw with hummus – also super delicious. I often resort to buying hummus because I’m lazy (sort of), but this Roasted Red Pepper Hummus is pretty simple to make and it puts store-bought hummus to shame. Simply amazing and so full of flavor.

Asian Sugar Snap Peas

Asian Sugar Snap Peas

Yield: 4 serings


  • 1 Tablespoon olive oil
  • 1 lb. sugar snap peas
  • 2 garlic cloves, minced
  • 1 teaspoon toasted sesame oil
  • 1 Tablespoon soy sauce (I use GF soy sauce or Bragg's liquid aminos)


  1. Place olive oil in a large skilled or wok and turn heat to medium-high. When hot, toss in peas and cook, stirring almost constantly, until they are glossy, bright green and begin to show a few brown spots. When peas are almost done, toss in the minced garlic and cook another minute or two. Turn off heat and drizzle with toasted sesame oil and GF soy sauce. Toss and serve.

Adapted from Green Waves Farms Sugar Snap Peas bag

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