Sriracha & Sesame Sugar Snap Peas

5 from 1 vote

Sriracha & Sesame Sugar Snap Peas

For an easy and very tasty snack or side dish, try sauteeing or stir-frying a pan of sugar snap peas in sesame oil, then add a dash of salt and sriracha.

Variations: *Use soy sauce in place of salt. *Skip the sesame oil and use garlic-infused olive oil.

I like to double the recipe and snack on these while I prepare the rest of the meal! These are great hot or cold!

Prep Time3 mins

Cook Time5 mins

Course: Appetizer, Side Dish, Snack

Cuisine: American

Servings: 2-3 servings

Calories: 79kcal

Equipment

cast iron skillet I recommend a pan large enough for a single layer of peas
cooking tongs or spatula
measuring spoons

Ingredients

8 oz sugar snap peas or snow peas
½ tbsp sesame oil or try garlic-infused olive oil like this

Optional - Variations - Flavorings and Garnish

1 tsp Sriracha optional
¼ tsp Lawry's coarse ground garlic powder with parsley optional
⅛ tsp salt or a dash of soy sauce to taste
black sesame seeds optional garnish

Instructions

Clean sugar snap peas and pat dry.
Add sesame oil to a skillet and heat over high or medium-high heat until the oil is hot and shimmering. (Variation: use any oil, like garlic-flavored olive oil)
Carefully add the sugar snap peas to the hot oil, and spread them out in a single layer if possible.
Cook for one to two minutes. I like to cook them until they get a bit browned or some char.
Using tongs or a spatula, flip them over and cook two minutes longer, or until desired doneness.
Remove from heat and stir in the sriracha, and garlic powder, and sprinkle in salt (or soy sauce).
Serve hot or cold. I love these with extra sriracha and black sesame seeds on top when I have them!

Notes

*Nutritional values include sriracha and salt.

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Nutrition