Sesame Snap Peas with Garlic and Lemon
Crisp snap peas get a quick skillet toss with garlic, sesame, and lemon for a snappy side.
Prep: 8 · Cook: 12 · Total: 20 · Serves: 4 · Difficulty: Easy · Rating: 4.6/5 (98 reviews)
INSPIRED BY
Modeled after quick stir-fry vegetable sides that use sesame, soy, and citrus for instant flavor.
Story
This is one of those little side dishes that feels like a trick, because it is so fast and still tastes like you tried. I make it when I have a lot going on and I need a win on the table. If you keep a bag of snap peas around, you are always about 20 minutes away from something green and bright.
By Casey
Ingredients
- 1 lb sugar snap peas, strings removed
- 1 tbsp neutral oil
- 2 cloves garlic, thinly sliced
- 1 tsp toasted sesame oil
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- 1 tsp honey
- 1 tbsp toasted sesame seeds
- Pinch of red pepper flakes (optional)
- Kosher salt and black pepper
Instructions
- Rinse snap peas and pull off any tough strings. Pat dry so they blister instead of steam.
- Heat a large skillet over medium high heat and add the neutral oil.
- Add garlic and cook 20 to 30 seconds, just until fragrant.
- Add snap peas and cook, tossing often, until bright green and lightly blistered, 3 to 4 minutes.
- Stir in sesame oil, soy sauce, lemon juice, and honey. Toss 30 seconds.
- Finish with sesame seeds and optional red pepper flakes. Taste and season with salt and pepper.
Chef Tips
- Do not overcook, snap peas should still crunch.
- Slice the garlic thin so it cooks fast without burning.
- Add a handful of chopped mint if you want an extra fresh finish.
- Leftovers are great cold on a salad the next day.
Cook's Notes
- **Heat level:** Keep the pan fairly hot so the peas blister quickly.
- **Sauce timing:** Add soy and lemon at the end so the peas stay crisp.
- **Shortcut:** Pre-trimmed peas save time, but still pat them dry.