Sugar snap peas are incredibly simple to use. You don’t have to shell them. You can eat the whole pod. You can enjoy them raw on their own, in salads, or as a dipper with hummus. They have a wonderfully crisp texture that pops in the mouth and natural sweetness. Look to buy the kind of sugar snap peas that are already prepped & stringless (or have a very thin string). Just give them a rinse, and they’re ready! If you purchase your sugar snap peas from the Farmers Market and they have stems and/or strings, you will want to snap off the stems, and pull back to remove the strings.

You will find this recipe to be easy, green, and tasty — three of my favorite things!

How to make Sugar Snap Peas Stir Fry

Ingredients

• 1 teaspoon tamari plus more to taste
• 1 teaspoon rice vinegar
• ¼ teaspoon toasted sesame oil
• ¼ teaspoon maple syrup or agave syrup
• ½ teaspoon avocado oil or your preferred oil
• 2 cloves garlic or more to taste, minced
• ½ teaspoon grated ginger Optional
• 10 ounces sugar snap peas
• Pinch of salt
• 1 teaspoon sesame seeds

Directions

1. In a small bowl, combine tamari, rice vinegar, sesame oil, and maple syrup. Set aside.
2. Bring a large skillet to a medium heat with avocado oil (or your preferred oil). Add minced garlic and optional grated ginger, if using. Saute a minute or two, until the garlic is fragrant.
3. Add sugar snap peas to the skillet. Use a spatula to fully incorporate it with the garlic. Saute for about 3 minutes more, until the sugar snap peas are fully warmed.
4. Add the tamari/rice vinegar mixture to the skillet. Fully combine it with the sugar snap peas, making sure everything gets coated. Cook another minute or two longer.
5. Taste and add salt & more tamari, to taste. (I usually like to add 2 or 3 more dashes of tamari.)
6. Finish the dish by sprinkling it with sesame seeds.