Asian Sugar Snap Peas


Who loves sugar snap peas?

Me too!

Sugar snap peas are a magical vegetable. A perfect shade of green, delightfully crisp, and chock full of vitamin C. If I’m not careful, I can polish off a one-pound bag in an afternoon… It may be my favorite vegetable of all time (at least right now!).

But what makes sugar snap peas so great is that they stand up to cooking and retain that bright, crisp texture. And nothing showcases my favorite vegetable like this quick and easy stir fry.

It starts with some steamed or blanched sugar snap peas.


They are cooked until they are just starting to become tender and very bright green! Like springtime! Resist the urge to snack on them while you continue with the recipe.

Then grab yourself a big skillet…


… and throw in some thinly sliced garlic and red pepper flake.

When they become fragrant, add in the sugar snap peas.


Again, resist the urge to snack on the peas while you toss them together with the garlic/red pepper flakes.

Now we build the sauce.


Add in chicken or vegetable stock, some granulated sugar, and some low-sodium soy sauce (which also has a spring green label… can you tell that I’m totally over winter?).

Then pour in a cornstarch slurry (cornstarch + water).


Please excuse the pale, alien-esque hand photo… but this is real life, man!

The finishing touch is a sprinkling of scallions.


Toss and serve alongside your favorite broiled meat!


Enjoy, kiddos!

Your sugar snap pea lovin’ friend,


Asian Snap Peas

  • Servings: 3-4
  • Difficulty: easy
  • Print


1 pound sugar snap peas, steamed

1 teaspoon olive oil

4 cloves of garlic, thinly sliced

¼ teaspoon red pepper flake

½ cup chicken or vegetable broth, low-sodium

2 teaspoons low-sodium soy sauce

1 teaspoon granulated sugar

2 teaspoons cornstarch dissolved in 2 tablespoons water

2 scallions, thinly sliced



  1. In a deep-sided skillet, heat olive oil over medium heat. Add in the garlic and red pepper flake and cook until fragrant, about 1 minute.
  2. Add in the sugar snap peas and continue to cook for 1-2 minutes.
  3. Add in broth, soy sauce, and sugar and mix together – bring just to a boil. Gently pour in the cornstarch slurry and mix until the sauce forms.
  4. Top the sugar snap peas with the scallions and serve immediately!


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