Ginger snow peas are the perfect quick side dish to any meal!Jump to Recipe
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I have fond memories of snow peas as a kid – we always had them in stir-fries (especially hoisin stir fry, our favorite!).
Since quarantine kicked in, I find that way buy way more vegetables than I would normally. Instead of small amounts of a bunch of things, I buy a pound of three or four and figure out what to do at home. This is mostly to get in and out of the store as fast as possible, but means that I’m making more “main dish + side dishes” style meals rather than throwing it all in together, stir-fry style.
So when I found myself with a pound of snow peas and not much else, I tossed them in the pan with garlic and ginger, the only major seasonings I scrounged out of the back of my pantry. Ginger snow peas were born!
The ginger is the perfect complement to the snap of the snow peas. It lends that tropical, almost floral taste you expect from ginger and brightens up the whole plate!
With the ginger and garlic, this dish pairs well with any Asian meal. But I’m not above throwing it alongside roast chicken or pork chops or whatever we’re eating on a weeknight when I don’t want dinner to be complicated.
In a pinch, you can use dried ginger and it’ll still be good. But it’s better with fresh. Fresh ginger is easy to keep on hand, too, because it doesn’t go bad very fast. Treat it like you treat garlic and you’ll be good to go.
I suggest using a microplane here – it’s a handy tool for things like ginger or zesting citrus. If you don’t have one, you can always grate or mince it. But a microplane make such perfectly tiny bits that it’s worth spending the $15 to get one.
Best of all, ginger snow peas have such a simple recipe! It’s great for a weeknight meal when you realize with 15 minutes to go that you probably should’ve made a vegetable to go with your burgers. Not that I’ve ever done that or anything. 😉
Tools you’ll need: large skillet, microplane.
Ginger Snow Peas
- 1 Tbsp coconut oil
- 1 lb snow peas
- ½ inch ginger
- 1-2 cloves garlic
- Heat a pan, then add the coconut oil.
- Once the oil is hot, add the snow peas. Use a microplane to grate the ginger & garlic directly over the snow peas.
- Cook 4-5 minutes, tossing occasionally. I like a bit of browning on mine, but toss more often if you don't want it.
Do you have many dishes that started out as quarantine-meals that will become regulars in the dinner rotation?
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