Looking for an easy side dish that’s crisp, flavorful, and ready in minutes? These sautéed sugar snap peas are the perfect answer to your dinner dilemma!
This simple side dish pairs well with chicken, steak, pork, and seafood. We love it with Asian dishes like my easy peanut butter chicken.
There aren’t many vegetables that my youngest daughter will eat willingly, but sugar snap peas are one of her favorites. The first time I made this recipe, she had third helpings. That’s a huge win!
The most time consuming part of the recipe is washing and trimming the snap peas. That step can be done a day ahead to make serving time even quicker!
Whether you’re trying to eat more vegetables or need a last-minute side dish, this sautéed sugar snap peas recipe is one you’ll make again and again.
What Are Sugar Snap Peas?
Sugar snap peas are a sweet, crunchy vegetable that can be eaten whole, including the pod. Unlike green peas, there’s no need to remove the peas from the pod. Their naturally sweet flavor makes them one of the easiest vegetables to enjoy, especially when lightly sautéed.
Why You’ll Love This Recipe
- Ready in under 15 minutes
- Crisp, fresh texture with delicious garlic flavor
- Uses simple ingredients
- Easy enough for busy weeknight dinners, but pretty enough for a holiday meal
- Pairs well with a variety of main dishes
How to sauté sugar snap peas
- PREP – Wash the snap peas and cut off the stems with a sharp knife.
- HEAT OIL – In a large skillet, heat the oil over medium high heat.
- SAUTE – Add the sugar peas to the hot pan and sprinkle with coarse salt and pepper. Cook and stir for 2-3 minutes. They should be crisp-tender and a bright green color.
- SEASON – Add the garlic; continue cooking and stirring for another minute.
You can serve them as is, or sprinkle them with sesame seeds, red pepper flakes, or fresh herbs.
Tips for the Best Sautéed Sugar Snap Peas
- For best results, don’t overcook them—they’re best when still slightly crisp!
- Use fresh garlic for the best flavor.
- Cook over medium-high heat so the peas will heat through quickly without getting soggy.
- If your snap peas have tough strings, you can remove them after you cut off the stems.
- Patting or spinning the snap peas dry will help them fry up nice and crisp instead of steaming.
Delicious Variations:
- Cheese -Sprinkle freshly grated Parmesan cheese over the peas before serving.
- Asian-Inspired- Add a splash of soy sauce, sesame oil, and sesame seeds.
- Spicy – Sprinkle with red pepper flakes or cayenne pepper.
- Herb Butter -Finish with chopped parsley, dill, or thyme for fresh flavor.
- Citrus – Finish with a splash of fresh lemon juice or lime juice for extra bright flavor.
Frequently Asked Questions
Do you need to remove the strings from sugar snap peas?
Many sugar snap peas available at the grocery store are nearly stringless, but larger peas may still have a tough string along the seam. You can remove the strings if they are thick and tough.
Can you sauté frozen sugar snap peas?
Yes, but they will not be as crisp. If they have any ice crystals on them, remove those before you cook them.
Can I use snow peas instead?
Yes, snow peas are a great substitution. They are thinner, so the cook time will be even faster!
Are sugar snap peas healthy?
Yes! Sugar snap peas are low in calories and a good source of fiber, vitamin C, vitamin K, and antioxidants.
What to Serve with Sugar Snap Peas
- Grilled chicken or steak
- Tilapia, shrimp, halibut, or salmon
- Baked Parmesan Pork Chops
- Simple pasta like Alfredo
- For holidays, they are great with roasted turkey, ham, or roast beef.
- Asian dishes like Curry Chicken and Peanut Butter Chicken
Easy Sautéed Sugar Snap Peas Recipe
Equipment
Ingredients
- 1 ½ pounds fresh sugar snap peas
- 1 Tbsp extra virgin olive oil
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 2 cloves fresh garlic, minced (optional)
Instructions
- Wash the sugar snap peas with cold water and pat or spin them dry with a salad spinner. Cut off the stem end.
- Heat the olive oil in a large nonstick skillet over medium-high heat.
- Add the sugar snap peas to the hot pan; sprinkle with the salt and pepper. Cook and stir for 2-3 minutes, or until crisp tender.
- If desired, add the minced garlic to the skillet. Stir until all the peas are evenly coated, about a minute. Serve hot.
Notes
- Instead of olive oil, you can use coconut oil, butter, or even vegetable oil.
- To prevent overcooking, transfer the sugar snap peas to a serving platter as soon as they are done. Otherwise, the residual heat from the pan will continue to cook them, giving them a soggy texture.
- Leftover sautéed snap peas can be stored in an airtight container in the refrigerator for 3-4 days. You can reheat them in the microwave or in a skillet.
Nutrition
This easy sautéed sugar snap pea recipe is perfect for weeknight dinners, holiday meals, or whenever you need a simple, healthy side dish!
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