📝 About This Recipe
This vibrant side dish elevates the humble snow pea from a simple stir-fry filler to the star of the plate. By utilizing a high-heat sauté technique, we achieve a beautiful blistered exterior while maintaining that signature crisp-tender snap and bright emerald hue. Infused with aromatic ginger, toasted garlic, and a hint of nutty sesame, this dish offers a perfect balance of savory umami and natural sweetness.
🥗 Ingredients
Main Ingredients
- 1 pound Fresh Snow Peas (strings removed and ends trimmed)
- 1.5 tablespoons Grapeseed Oil (or any high-smoke point neutral oil)
- 1 teaspoon Toasted Sesame Oil (for finishing)
Aromatics
- 3 cloves Garlic (thinly sliced into chips)
- 1 tablespoon Fresh Ginger (peeled and finely julienned)
- 1 small Shallot (finely minced)
Seasoning and Sauce
- 1 tablespoon Soy Sauce (preferably low-sodium)
- 1 teaspoon Rice Vinegar (for a touch of acidity)
- 1/2 teaspoon Honey (to balance the salt)
- 1/4 teaspoon Kosher Salt (adjust to taste)
- 1 pinch Red Pepper Flakes (optional for heat)
For Garnish
- 1 teaspoon Toasted White Sesame Seeds
- 2 stalks Green Onions (thinly sliced on the bias)
👨🍳 Instructions
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1
Begin by prepping the snow peas: snap off the stem end of each pea and pull the tough 'string' down the length of the pod to remove it.
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2
Rinse the snow peas in cold water and pat them thoroughly dry with a clean kitchen towel; moisture is the enemy of a good sear.
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3
In a small bowl, whisk together the soy sauce, rice vinegar, and honey until the honey is fully dissolved. Set this sauce aside.
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4
Place a large stainless steel skillet or wok over medium-high heat. Allow the pan to get hot for about 2 minutes before adding any oil.
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5
Add the grapeseed oil to the pan and swirl to coat the surface. You should see wisps of smoke starting to rise.
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6
Carefully add the garlic slices to the oil. Fry them for about 30-45 seconds, turning once, until they are golden brown and crisp. Remove the garlic chips with a slotted spoon and drain on a paper towel.
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7
In the same infused oil, add the snow peas in a single layer if possible. Let them sit undisturbed for 60 seconds to develop charred spots.
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8
Add the minced shallots and julienned ginger to the pan, tossing vigorously with the snow peas.
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9
Sauté for another 2 minutes, stirring constantly to ensure the aromatics don't burn while the peas soften slightly.
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10
Pour the prepared soy-honey sauce over the vegetables. The liquid will bubble and reduce almost instantly, glazing the peas.
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11
Add the red pepper flakes (if using) and toss for 30 more seconds until the sauce has thickened and coated everything evenly.
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12
Remove the pan from the heat immediately to prevent overcooking. Drizzle with the toasted sesame oil.
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13
Transfer the snow peas to a warm serving platter.
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14
Garnish with the reserved crispy garlic chips, toasted sesame seeds, and sliced green onions.
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15
Serve immediately while the peas are hot and retain their vibrant green color.
💡 Chef's Tips
Ensure the snow peas are bone-dry before hitting the pan to prevent steaming instead of sautéing. Don't skip removing the 'string'—it can be quite fibrous and ruins the texture of the dish. If you don't have snow peas, sugar snap peas work beautifully but will require an extra 1-2 minutes of cooking time. Keep your aromatics (garlic and ginger) moving; they can turn bitter very quickly if left to burn. Use a high-smoke point oil like avocado or grapeseed; olive oil will smoke too much at the temperatures required for this sear.
🍽️ Serving Suggestions
Pair with a crisp, dry Riesling or a chilled Sapporo beer to cut through the savory sesame notes. Serve alongside Miso-Glazed Salmon or Seared Ahi Tuna for a complete, healthy meal. Excellent when served over a bed of fluffy jasmine rice or coconut rice to soak up the extra sauce. Works wonderfully as a crunchy contrast to a soft Tofu Stir-fry or Mapo Tofu. Accompany with a side of pickled cucumbers to add a refreshing acidity to the table.