Skillet 15-Minute Sugar Snap Peas Stir-Fry
- Yield 4 servings
- Prep 15 minutes
- Cook 5 minutes
Skillet 15-Minute Sugar Snap Peas Stir-Fry sits in the Vegetables section of Regbie. The card serves 4 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1½ tablespoon avocado oil
- 1 pound sugar snap peas, strings removed
- Diamond Crystal kosher salt
- 4 garlic cloves, minced
- 1 tablespoon Red Boat fish sauce, or 1 tablespoon coconut aminos + ¼ teaspoon Diamond Crystal kosher salt
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh Thai basil
- 2 tablespoons Crispy Shallots
Method
Warm a wide skillet over a medium-hot burner until hot. Swirl in the avocado oil.
Turn in the sugar snap peas and a ¼ teaspoon Diamond Crystal kosher salt and cook, stirring frequently, until bright green, tender-crisp, and blistered in parts, about 2 minutes. Don’t overcook them!
Turn in the minced garlic and fish sauce and stir well, making sure the garlic doesn’t burn.
Turn off the heat. Then, add the lime juice and toss well. Taste for seasoning and adjust with additional fish sauce or lime juice if needed.
Move the snap peas to a serving platter. Scatter on the fresh herbs and crispy shallots and enjoy!
Kitchen notes
- How to make this recipe vegan: The main seasoning for this dish is fish sauce and lime juice so you can’t really leave out the fish sauce.
- If you’re allergic or vegan, the cook have a fantastic “No-Fish Sauce” recipe on page 28 of Regbie: Let’s Go!
- Alternatively, you can use 1 tablespoon coconut aminos + ¼ teaspoon Diamond Crystal kosher salt in place of Red Boat.
