Sriracha Snap Peas with Red Pepper

Sriracha Snap Peas with Red Pepper Recipe

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.

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Sriracha Snap Peas with Red Pepper

Prep Time

5 minutes

Cook Time

5 minutes

Total Time

10 minutes


4 servings


  • 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


  1. 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.


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.

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. 🙂

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