These crisp and sweet peas are not only delicious but are incredibly easy to prepare, making them the perfect complement to a variety of entrees.
Sugar snap peas are one of my favorite vegetables to harvest from the garden. They're easy for a semi-novice gardener like me to grow and are incredibly versatile. We enjoy them raw as a crunchy snack or tossed into stir-fry and salads. But our favorite way to eat them is sauteed with garlic and cayenne-infused oil, minced garlic, onions, and a touch of salt and pepper. It is arguably the best vegetable side dish.
Why You’ll Love Sauteed Sugar Snap Peas
Pop of color and nutrients. They’re not just tasty, they’re also loaded with nutrients like vitamins A, C, and K!
Versatile. Serve them as a simple side dish or as a stir-in to stir-fry like my Ground Beef and Ramen Korean Bowl.
Easy to Prepare. The peas are beautifully sauteed and ready to eat in just a matter of a few minutes.
How to Prep Sauteed Sugar Snap Peas
First, you’ll want to find the tiny string at both ends of the peas. Start by snapping off one end then gently pull the string down the side of the pea pod. Sometimes, there may be a string on both sides of the pod. You’ll want to remove the string from both sides.
What to Serve with Sauteed Sugar Snap Peas
This dish pairs perfectly with fun classics like Homemade BBQ Meatballs and Easy Homemade Macaroni and Cheese or as an easy add-in to Santa Fe Fe-style couscous.
Helpful Tips
If you’re unable to use stringless sugar snap peas, be sure to trim the ends and remove the fibrous string in the pod.
This recipe comes together super-fast, so I recommend having everything prepped and ready to go before you start cooking.
Don’t overcook the pods. Overcooking can result in a mushy texture and dull coloring.
Whether you’re harvesting straight from the garden or picking up a sack full at the grocery store, only use the freshest snap peas for the best texture and flavor.
Want More Vegetable Recipes?
Ingredients
½ pound *stringless sugar snap peas, trimmed
½ white onion, chopped
2 cloves garlic, minced
2 Tablespoons Infused oil
½ teaspoon ground black pepper
1 teaspoon sea salt
Directions
In a large skillet, heat the 2 tablespoons of Garlic and Cayanne-infused oil over medium-high heat until hot but not smoking.
Add the 2 cloves of minced garlic to the skillet and sauté for about 30 seconds until fragrant.
Add the ½ pound of cleaned and trimmed sugar snap peas to the skillet. Stir them frequently, allowing them to cook evenly. This should take about 3-5 minutes, or until the peas are vibrant green and tender-crisp. You want visible blistering but not burnt.
Season with salt and pepper to taste.
How to Store Sauteed Sugar Snap Peas
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
How to Reheat Sauteed Sugar Snap Peas
For the best quality, I recommend reheating leftovers on the stovetop for just a few minutes on each side until the pods are warmed through.
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