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This snow peas recipe is a fast and easy side dish that takes just 5 minutes! It’s deliciously fresh, flavored with garlic and sesame.

Snow Peas

Need a fast and easy side dish? Try this Easy Snow Peas recipe with sesame and garlic! More often than not, we eat this crunchy veggie raw. But snow peas are also tasty with a quick toss in a hot skillet! This recipe makes a side dish in 5 minutes, tossing the pods with coconut oil, toasted sesame oil and garlic for a deliciously savory flavor. Here’s how to whip up this quick recipe!

Ingredients in this snow peas recipe

Snow peas are an edible pea pod that’s eaten whole: they have a flat pod and very small peas. They’re often confused with snap peas, which have a rounded pod with larger peas inside. Snow peas originated in Southwest Asia, whereas snap peas were invented in the 1970’s as a cross between the snow pea and garden pea.

This recipe is designed especially for snow peas, which cook faster than snap peas because they’re thinner. Here’s what you’ll need:

  • Snow peas
  • Garlic
  • Coconut oil: substitute a neutral oil or olive oil for coconut if you don’t have it on hand
  • Toasted sesame oil: make sure it is toasted and not plain sesame oil! Toasted sesame oil comes in small bottles and has a strong sesame flavor, whereas plain sesame oil has a neutral flavor.
  • Sriracha: a hint of Sriracha adds complexity without the heat
  • Salt
Snow Peas
Snow peas are full of fiber and vitamins

How to cook snow peas

Snow peas cook quickly: all they need is 2 to 3 minutes in a hot pan! This makes them the ideal solution for getting a green vegetable on the table on weeknights. Here are the basic steps for how to cook snow pea:

  • Heat the oil. A combination of coconut oil and toasted sesame oil makes a unique, delicate flavor.
  • Add garlic clove (optional). Add a smashed garlic clove to infuse a hint of garlic flavor into the oil.
  • Cook snow peas 2 to 3 minutes. Cook until they’re just tender and bright green. That’s it! Garnish with sesame seeds and serve.

Variation: make it spicy

Want to kick it up a notch? These snow peas use Sriracha hot sauce to bring in complexity without adding heat. But if you love spicy foods, try it spicy! Add ½ teaspoon Sriracha or even more to infuse some heat into this side dish.

Snow Peas Recipe

Ways to serve them

This snow peas recipe is very versatile, and you can pair it with just about any style or type of main dish to complement a meal! Here are some ideas:

How do you plan to serve it? Let us know in the comments below!

More easy side dishes

Some of our favorite side dishes are those you can whip up in under 10 minutes! Here are some of our fastest easy side dishes:

This snow peas recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Snow Peas

Easy Snow Peas


  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Cook Time: 3 minutes
  • Total Time: 5 minutes
  • Yield: 4 1x

Description

This snow peas recipe is a fast and easy side dish that takes just 5 minutes! It’s deliciously fresh, flavored with garlic and sesame.


Ingredients

Scale
  • 1 tablespoon coconut oil
  • ½ tablespoon toasted sesame oil
  • 1 garlic clove, smashed and peeled
  • 12 ounces snow peas
  • ½ teaspoon kosher salt
  • ⅛ teaspoon Sriracha (or more to taste)

Instructions

  1. In a medium saucepan, heat the coconut oil and toasted sesame oil over medium heat until the coconut oil is melted.
  2. Add the garlic clove and warm it for 1 minute. Add the snow peas, kosher salt, and Sriracha and sauté for 2 to 3 minutes, stirring occasionally, until tender but still bright green.
  3. Remove from the heat and garnish with sesame seeds.
  • Category: Side dish
  • Method: Stovetop
  • Cuisine: Vegetables
  • Diet: Vegan

Keywords: Snow peas recipe

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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