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Sugar Snap Pea Stir-Fry Recipe

Sugar Snap Pea Stir-Fry Recipe

Fresh ginger, balsamic vinegar, soy sauce and sesame oil provide a nice blend of flavors in this Asian-inspired recipe for fresh sugar snap peas. This quick-to-cook recipe will complement most any spring entree be it ham, lamb, chicken or fish. Best of all, it's easy to double for large crowds.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings


  • 1 pound fresh sugar snap peas
  • 2 teaspoons canola oil
  • 1 garlic clove, minced
  • 2 teaspoons minced fresh gingerroot
  • 1-1/2 teaspoons balsamic vinegar
  • 1-1/2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon sesame oil
  • Dash cayenne pepper
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 2 teaspoons sesame seeds, toasted


  • 1. In a large nonstick skillet or wok, saute the peas in canola oil until crisp-tender. Add the garlic, ginger, vinegar, soy sauce, sesame oil and cayenne; saute 1 minute longer. Add basil; toss to combine. Sprinkle with sesame seeds. Yield: 6 servings.

Nutritional Facts

1/2 cup equals 60 calories, 3 g fat (trace saturated fat), 0 cholesterol, 59 mg sodium, 6 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Reviews for Sugar Snap Pea Stir-Fry

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Reviewed Jun. 25, 2012

"This is a great way to use stuff fresh out of the garden. I wouldn't change a thing. Even my husband who says he doesn't like peas likes this."

Reviewed Jun. 8, 2009

"I made this recipe and i thought it was excellent and so did the rest of the family . Thanks for this recipe Claire"

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