Sugar Snap Peas Or Snow Peas With Ginger

Prep Time
Cook Time
Ready In

"Modified from Southern Living June 2006. Substitute snow peas, if desired."

Original is 5 servings


  • Serving Size: 1 (101.2 g)
  • Calories 82.9
  • Total Fat - 3.3 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 0 mg
  • Sodium - 160.6 mg
  • Total Carbohydrate - 9.8 g
  • Dietary Fiber - 3.6 g
  • Sugars - 3.8 g
  • Protein - 3.7 g
  • Calcium - 20.9 mg
  • Iron - 1 mg
  • Vitamin C - 5.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a dry large medium-hot skillet toast sesame seeds until light brown and fragrant. Remove from pan and set aside for garnish.

Step 2

Add the olive oil, garlic and ginger to skillet. Saute over medium heat for about one minute.

Step 3

Add water, salt, sesame oil, and peas to skillet. Turn up the heat and cover when water begins to boil. Reduce heat to simmer for about 2 minutes.

Step 4

Remove cover and turn up the heat, stirring the peas gently, until the water evaporates.

Step 5

Remove the peas to a serving platter; sprinkle with sesame seeds, if desired.


No special items needed.

4 Reviews


We really enjoyed was crisp and tender with a nice touch of ginger...I served it with an Asia pork tenderloin #1618 and a Linguine dish #37008 for an amazing meal...made for "WOTM" tag game...


review by:
(2 May 2022)


These were so good. I cooked them just enough they were piping hot and totally crisp. The ginger permeated the peas and added a lovely flavor. The chili flakes gave them a bit of pep (I used a large pinch) Lovely looking, lovely tasting recipe. I cut the recipe back to two servings. It will be made many times. 11 JUne 15 I enjoyed them so much the other night I made them again tonight - They were justas delicious!


review by:
(8 Jun 2015)


I made these as directed except for omitting the red pepper flakes and they tasted wonderful. Very nice Asian side dish.


review by:
(24 May 2015)


Easy and good. I used black sesame instead of toasting simply because that was what I found in the spice cabinet first. Served this with a little rice, teriyaki chicken and also a tossed salad with my own Asian dressing. Thanks for sharing!


review by:
(31 Jan 2015)

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