When I love a food, I love the heck out of it until I can’t stand to look at it anymore. A few years ago, I was on a sugar snap pea kick and I had them as a snack every afternoon, with hummus. For months and months, I’d eat them daily. Then one day, I decided that I was done. Done with sugar snap peas! I’ve had a few here and there since then, but until I started working on this recipe, I didn’t deliberately go out of my way to buy them.
These Sriracha Snap Peas are sweet, spicy, and savory all at the same time. I added red bell pepper for a pop of color; like snap peas, I think bell peppers are best when minimally cooked so they soften a bit, but still retain some of their crisp texture.
Sugar Snap Peas are ideal for eating raw and when you cook them, you run the risk of them losing some of their snappiness. They get can a little bit soft, a little bit wilted, and their bright color fades into a dull canned pea green. So be careful not to overcook them! Sugar snap peas just barely need to be cooked–in fact, this recipe is done in about 5 minutes. It’s enough to heat everything through and meld all the flavors together without ending up with mushy snap peas.
It’s enough to make them perfect.
A sweet-and-spicy Asian-inspired side dish made with crisp sugar snap peas and red pepper strips.
- 2 tsp. coconut oil (or any other oil you like to cook with)
- 8 oz. snap peas
- 1 small red bell pepper, sliced into strips
- 1 tbsp. soy sauce or liquid aminos
- 1-2 tsp. sriracha (1 1/2 tsp. was perfect for us)
- zest from 1 orange
- 2 tsp. sesame seeds
- Melt oil in large skillet over high heat. Add snap peas and red pepper. Cook 2 minutes, stirring constantly. Add soy sauce and sriracha; cook about 3 minutes more, or until peas are tender-crisp. Remove from heat and stir in orange zest and sesame seeds.