Sriracha Ginger Soy Sugar Snap Peas


All Photos © Christine Elise McCarthy 2015

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These are extremely easy & quick to make.  The hardest part is cutting each of the sugar snap peas in half.  Apparently, you can break the stem end of them & pull down on the string, like a zipper, and string these guys but that didn’t work on mine.  Maybe they were not fresh enough.  I don’t know.  But – if you want to string your beans – knock yourself out.  Mine were great without that step.

I used vegetarian hoisin sauce in these but if you cannot find that (or regular hoisin) – do not be discouraged.  These are awesome without that one ingredient, too.

This really makes just one serving so increase as needed to suit your head count.

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Sriracha Ginger Soy Sugar Snap Peas

Serves ONE as a side dish


8 oz fresh sugar snap peas – strung (see note above) and cut almost in half along the seam  (split them but not totally in half)

2 TBS soy sauce or tamari (I always use low sodium)

1 TBS sriracha

1 tsp sesame oil

1 TBS hoisin sauce (optional)

4 garlic cloves – cut in half or in thirds (you want big chunks so it doesn’t burn)

1 TBS minced fresh ginger (or 3-4 slices about the size of a quarter)

2 tsp olive oil

Sesame seeds – black and/or white as garnish

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Whisk together the soy sauce, sriracha, sesame oil & hoisin sauce.  Set aside.

Prepare your sugar snap peas.

Have everything ready to go because these cook fast.

Heat a pan on HIGH HEAT for a minute & then add the olive oil.  Once the oil is hot, add the garlic & ginger (beware splatter).  Cook one minute & then add the sugar snap peas.  After about 2 minutes, add the sriracha mixture.  Cook on high – stirring continually so the garlic doesn’t burn –  until most of the dressing cooks off – maybe another minute.

Serve with sesame seeds.

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2 thoughts on “Sriracha Ginger Soy Sugar Snap Peas

  1. This was fabulous! I made some changes but the basic sauce and snow pea recipe was the same. I added peeled and deveined shrimp when the snow peas were just about cooked, and I poured the sauce over the shrimp and peas. Then I added just a little cooked spaghetti noodles. I can’t wait to make this again! A great recipe!


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