Sautéed Sugar Snap Peas and Snow Peas are a delicious way to prepare fresh sugar snap and snow peas. You can season them simply with olive oil, Kosher salt, and pepper, or customize them with your favorite seasonings.
Estimated reading time: 5 minutes
Table of contents
Sautéed Sugar Snap Peas and Snow Peas
Hi Everyone,
Sautéeing is one of my favorite ways to prepare vegetables, especially Sugar Snap Peas, and Snow Peas.
They are clean and bright in how they taste.
You can make them crunchy and less cooked or make them more cooked and even charred, depending on your preferences.
The Sugar Snap Peas and Snow Peas in the photos in this post are from Roots to River Farm in Solebury, PA; I got them from my CSA share box.
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A Favorite with Children
Sugar snap peas are a crowd-pleaser, especially with children.
Sugar Snap Peas have a natural sweetness to them.
I have found that preparing this side dish helps immensely with getting kids to eat their vegetables.
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A Versatile Side Dish
You can prepare this dish to have as apart of a meal: 1 protein or meat and 2 sides or 3 sides.
I love to have this over steamed rice with Asian seasons, like garlic and soy sauce.
They are great with other sauteed vegetables too!
Ingredients for Sautéed Sugar Snap Peas and Snow Peas
- 1 pint mixed sugar snap peas and snow peas (fresh), washed, ends cut
- 1-2 tablespoons olive oil, regular
- 1 teaspoon garlic, minced
- Kosher salt, amount to taste
- fresh ground black pepper, amount to taste
- a drizzle of sesame oil, optional
- sesame seeds (raw or roasted), optional
- 1 teaspoon fresh grated ginger, optional (you can sub 1/3 teaspoon ground ginger)
How to Make Sautéed Sugar Snap Peas and Snow Peas
- Using a large skillet or wok, heat olive oil over low-medium heat. Add minced garlic and stir, cook until translucent.
- Add the prepared sugar snap peas and snow peas, stir until coated with oil. Adjust the heat, if needed. It should take 3-5 minutes to cook them, stirring occasionally. Add soy sauce and optional ingredients. Season with Kosher salt and fresh ground pepper. Remove from heat when desired tenderness is reached. Enjoy with steamed rice, as apart of another dish or side dish.
I love how this recipe cooks up in 5 minutes or less!
To prepare the peas, just snap off or cut off the tough ends and rinse in a colander.
When are Sugar Snap Peas and Snow Peas in season?
You can obtain Sugar Snap Peas and Snow peas year-round in most grocery stores.
However, if you want to get them freshly grown, locally, here, in the Mid-Atlantic region, specifically New Jersey, they are grown from mid-June through late July for both varieties of peas.
On the West Coast of the United State, in California, both varieties are available from late-Winter through late Spring.
If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.
Thank you for reading and following along!
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Sautéed Sugar Snap Peas and Snow Peas
Sautéed Sugar Snap Peas and Snow Peas are a delicious way to prepare fresh sugar snap and snow peas. You can season them simply with olive oil, Kosher salt, and pepper, or customize them with your favorite seasonings.
Ingredients
- 1 pint mixed sugar snap peas and snow peas (fresh), ends cut, washed
- 1-2 tablespoons olive oil, regular
- 1 teaspoon garlic, minced
- Kosher salt, amount to taste
- fresh ground black pepper, amount to taste
- a drizzle of sesame oil, optional
- sesame seeds (raw or roasted), optional
- 1 teaspoon fresh grated ginger, optional (you can sub 1/3 teaspoon ground ginger)
Instructions
- Using a large skillet or wok, heat olive oil over low-medium heat. Add minced garlic and stir, cook until translucent.
- Add the prepared sugar snap peas and snow peas, stir until coated with oil. Adjust the heat, if needed. It should take 3-5 minutes to cook them, stirring occasionally. Add soy sauce and optional ingredients. Season with Kosher salt and fresh ground pepper. Remove from heat when desired tenderness is reached. Enjoy with steamed rice, as apart of another dish or side dish.
Notes
this recipe yields 2-4 servings depending on how large the servings are
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 366Total Fat: 28gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 303mgCarbohydrates: 22gFiber: 9gSugar: 10gProtein: 10g
Please note that the Calculated Nutrition is an estimate at best.
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