Spicy Sugar Snap Pea Sauté with Garlic and Ginger

These sugar snap peas don’t need much to make them taste good. I did a simple sauté with canola oil, crushed red pepper flakes, garlic, and ginger. They cooked quickly and tasted crisp-tender and delicious. We all, kids included, gobbled them up and they paired nicely with stir fry I served for dinner.

Heat the canola oil and crushed red pepper flakes in a skillet over medium heat. Add the sugar snap peas then stir to coat evenly. Cook for 1-2 minutes, stirring often. Add the minced garlic and ginger then cook, stirring constantly, for 45 seconds. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet and serve. Enjoy!

Print
Print
Save
Save

Spicy Sugar Snap Pea Sauté with Garlic and Ginger

Yield: 4

Cook Time: 5 min.

Ingredients:

6 oz of sugar snap peas
1 tbsp canola oil
2 cloves of garlic, minced
1/4 tsp ginger, minced
Sea salt and freshly cracked pepper, to taste

Directions:

Heat the canola oil and crushed red pepper flakes in a skillet over medium heat. Add the sugar snap peas then stir to coat evenly. Cook for 1-2 minutes, stirring often. Add the minced garlic and ginger then cook, stirring constantly, for 45 seconds. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet and serve. Enjoy!

Recipe and photos by For the Love of Cooking.net

  Pin It

12 Responses to “Spicy Sugar Snap Pea Sauté with Garlic and Ginger”

  1. 1

    gloria — June 18, 2014 @ 7:26 pm

    I love the spices you put , love garlic and ginger!!
    xo

    [Reply]

  2. 2

    Angie@Angie's Recipes — June 18, 2014 @ 8:21 pm

    A simple and delicious side dish, Pam.

    [Reply]

  3. 3

    Peggy Recker — June 19, 2014 @ 5:03 am

    These sound really good!

    [Reply]

  4. 4

    Peggy Recker — June 19, 2014 @ 5:04 am

    This sounds very tasty.

    [Reply]

  5. 5

    The Café Sucré Farine — June 19, 2014 @ 3:39 pm

    So quick and easy and I love how vibrantly green they stay. These would be great with grilled entrees for a light summer meal.

    [Reply]

  6. 6

    Heather @ My Overflowing Cup — June 19, 2014 @ 3:43 pm

    I usually keep these simple with butter and lemon pepper, but I like the idea of using the spices you chose, especially with an Asian-flavored meal. Thanks for the suggestion!

    [Reply]

  7. 7

    Jovina Coughlin — June 19, 2014 @ 4:13 pm

    A great vegetable and I like your preparation.

    [Reply]

  8. 8

    lizzie — June 20, 2014 @ 6:18 am

    Sounds great. Thinking that maybe substituting sesame oil for the canola and adding a splash of soy sauce. Would be great served along side of grilled salmon. Maybe that will be dinner this weekend!!

    [Reply]

  9. 9

    Kim in MD — June 20, 2014 @ 6:33 am

    I love sugar snap peas. You are right- they don’t need much, but these looks delicious!

    [Reply]

  10. 10

    Chris — June 20, 2014 @ 1:51 pm

    Love having the Garden Gourmet on hand. I try to always have the basil and ginger ones available in the fridge because I don’t always have fresh ginger or basil on hand.

    [Reply]

  11. 11

    grace — June 20, 2014 @ 2:19 pm

    i just realized how much i love snap peas! i need to eat more, and soon!

    [Reply]

  12. 12

    Joanne — June 24, 2014 @ 4:15 am

    Sugar snaps are the best right now! So naturally sweet. Love that you’ve paired them with this simple sauce!

    [Reply]

Leave a Comment