sautéed sugar snap peas with Maldon salt, crushed red pepper, sesame seeds, and lemon zest

Sautéed Sugar Snap Peas

Sugar snap peas are currently in season and are deliciously crisp and full of sweet flavor. This recipe pairs them with lemon juice, salt, and a bit of crushed red pepper for a flavor explosion with a kick. These gorgeous snap peas are sliced then sautéed for just a couple of minutes to remove their slightly chalky bite without losing their crunch or vibrant color. Finally, they’re finished with toasted sesame oil and sesame seeds to give an earthy, seedy flavor. This mouthwatering dish makes the perfect side or appetizer, but I often like to eat it throughout the day as a healthy and very satisfying snack.

ingredients for sautéed sugar snap peas: toasted sesame oil, sesame seeds, avocado oil, Maldon salt, crushed red pepper, a lemon, and 8 oz of sugar snap peas

All of the products that I used to create this recipe can be purchased using the links below:

Disclaimer: I receive a commission for the purchase of any product using the links

Heat a medium to large skillet on medium-high heat. Add the oil and wait until it’s rippling. squeeze in the lemon juice and immediately toss in the chopped sugar snap peas. Cook for about 2 minutes, stirring constantly so the snap peas don’t burn. The goal here is to just cook them enough to remove the slight bite that they have when raw.

chopped sugar snap peas sautéeing in a cast iron skillet

Transfer the snap peas into a bowl to cool for a minute. Add the sesame seeds, Maldon salt, and toasted sesame oil. Toss together and garnish with the crushed red pepper flakes and lemon zest.

sautéed sugar snap peas with Maldon salt, crushed red pepper, and sesame seeds

sautéed sugar snap peas with Maldon salt, crushed red pepper, sesame seeds, and lemon zest

Sautéed Sugar Snap Peas

Becca Gallick-Mitchell
These gorgeous snap peas are sliced then sautéed for just a couple of minutes to remove their slightly chalky bite without losing their crunch or vibrant color. Flavored with lemon juice, salt, and crushed red pepper, then finished with sesame seeds and toasted sesame oil. These bold and nuanced snap peas are deliciously crisp and perfect for snacking on in the Spring when they're in season!
Prep Time 2 mins
Cook Time 2 mins
Resting Time 1 min
Total Time 5 mins
Course Appetizer, Side Dish, Snack
Cuisine Asian, Vegan, Vegetarian
Servings 4

Ingredients
  

  • 8 oz sugar snap peas, tips removed, then choped
  • 2 tsp avocado oil (or other vegetable oil with a high smoke point)
  • ½ lemon, juiced and zested
  • 1 pinch Maldon salt (or flaky salt)
  • ½ tsp toasted sesame oil
  • 2 tsp sesame seeds
  • 1 tsp crushed red pepper (aka red pepper flakes or chili pepper flakes)

Instructions
 

  • Heat a medium to large skillet on medium-high heat. Add the oil and wait until it's rippling. squeeze in the lemon juice and immediately toss in the chopped sugar snap peas.
  • Cook for about 2 minutes, stirring constantly so the snap peas don't burn. The goal here is to just cook them enough to remove the slight bite that they have when raw.
  • Transfer the snap peas into a bowl to cool for a minute. Add the sesame seeds, Maldon salt, and toasted sesame oil. Toss together and garnish with the crushed red pepper flakes and lemon zest.
Keyword Sautéed Sugar Snap Peas, Sautéed Sugar Snap Peas Recipe, Sautéed Sugar Snap Peas Recipes, Snap Peas, Snap Peas Recipe, Snap Peas Recipes, Sugar Snap Peas, Sugar Snap Peas Recipe, Sugar Snap Peas Recipes, Vegetable App, Vegetable Appetizer, Vegetable Appetizers, Vegetable Apps, Vegetable side, Vegetable Sides, Veggie Snack, Veggie Snack Recipe, Veggie Snack Recipes, Veggie Snacks, Veggie Snacks Recipe, Veggie Snacks Recipes

Leave a Reply