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.
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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.
Sautéed Sugar Snap Peas
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.