This easy garlic snap peas recipe is healthy, delicious and ready in just 8 minutes!
Everyone should have a few go-to quick & dirty side dishes that can go with just about any meal. This easy garlic snap peas recipe is one of those dishes for me.
Snap peas are, without a doubt, one of my favorite vegetables. Sweet with a terrific crunch and flavor, they’re delicious raw or lightly cooked and are one of the few vegetables that both of my girls will eat. Add a little garlic and I’m in heaven!
(That last sentence about the garlic was cheating a bit since I could say that about pretty much any dish :)
This easy garlic snap peas recipe gets made at my house at least once a week.
The other night when I made my Crispy Asian Drumsticks I started to panic, realizing I hadn’t planned ahead and didn’t have anything to go with them. (Don’t miss making that recipe, either; it’s easy and SO good!)
Then I spied a tiny package of snap peas in the back of the fridge that I’d bought to send with the girl’s lunches. It was small – only about a cup and a half total in the package – but since I usually add about one large garlic clove for every cup of snap peas it was easy to figure out the amounts.
How to cook snap peas
Snap peas are most commonly eaten raw, but you can cook them, too. I usually just saute them as I do in this recipe. You can also blanch them in boiling water for a few minutes, just until they’re crisp-tender. Sometimes I’ll toss them with a little olive oil and parmesan, then roast them at 400°F for about 15 minutes.
This recipe is so simple: a garlic clove for every cup of snap peas. The only other ingredients you’ll need are oil, salt & pepper which makes this a perfect stand-by side dish! It has to be the easiest snap peas recipe I’ve ever made.
Although I also love this Sugar Snap Pea Salad, too. Just a few more ingredients and really good!
I use a carbon-steel wok for my Asian stir-fries and other dishes. A heavy skillet will work fine but do consider investing in a wok – they’re so fun to cook with and make easy work of one-dish meals.
I’ll be posting my easy fried rice recipe later this week which I make all the time with leftover rice; it just wouldn’t be the same without my beloved wok!
- 2 tablespoons canola oil
- 3 cups sugar snap peas
- 3 garlic cloves, minced
- coarse salt & freshly ground black pepper
- Heat a wok or large skillet over medium-high heat. Add oil and swirl around the pan. When the oil is shimmering, add the sugar snap peas. Stir frequently for 3-4 minutes or until peas are starting to soften but are still crisp-tender. Add the garlic and stir constantly for one minute. Season well with salt & pepper and serve.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 115 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 79mg Carbohydrates: 9g Net Carbohydrates: 6g Fiber: 3g Sugar: 5g Sugar Alcohols: 0g Protein: 4g