These Sriracha Snap Peas are sweet, spicy, and savory all at the same time. We added red bell pepper for a pop of color. Like snap peas, bell peppers are best when minimally cooked so they soften a bit, but still retain some of their crisp texture. 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.
Servings: 4 servings
Calories: 71kcal
Ingredients
- 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 ½ tsp. was perfect for us
- zest from 1 orange
- 2 tsp. sesame seeds
Instructions
- 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.
Nutrition
Calories: 71kcalCarbohydrates: 7gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 243mgPotassium: 197mgFiber: 2gSugar: 4gVitamin A: 1550IUVitamin C: 73mgCalcium: 51mgIron: 2mg
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Stephanie @ henry happened says
I've never been a huge sugar snap person but I'll have to admit, these look darn good - and I seriously want those bowls!
Kiersten says
I bought them at a Japanese grocery store in Chicago! I love them. 🙂
Lisa says
Hi! This recipe sounds really good, but where do you buy sriracha? Thanks lisa
Kiersten Frase says
I buy sriracha at my regular grocery store - I've never had a problem finding it! It's usually in the aisle with ethnic foods, with the Asian sauces and condiments. If you're unable to find it, if you have an Asian market near you, I'd check there.
Erica Mihalceanu says
Oh I am just so glad I found this recipe! it works with any vegetables i use to substitute for my current lack of snap peas, excellent recipe. 🙂
Kiersten Frase says
I'm glad you like it! Yes, it definitely works with all kinds of veggies - green beans are especially good!