Sweet and Spicy Sugar Snap Peas

Sweet and Spicy Sugar Snap Peas


2 lbs. Sugar Snap peas fresh or frozen

2 Tbsp. Sweet and Sour Sauce

3 Tbsp. Soy Sauce

1Tbsp. honey

1 Tbsp. Chili-garlic Sauce (the kind you see at Chinese Restaurants)

Grape Seed Oil (enough to coat a large skillet)


Boil water in a large deep pot, big enough to fit all the peas. Heat grape seed oil in a large skillet over a medium flame. Add chili-garlic sauce, sweet and sour sauce, soy sauce and honey to skillet. Stir sauce until honey loosens up and all ingredients are combined thoroughly. Turn off flame, set aside. Blanche peas for about 5 minutes fresh, 7 minutes frozen. *Blanching means to cook briefly in boiling water. The peas should be just tender with a little crunch. Drain peas in a colander and rinse under cold water for about 20 seconds to stop cooking. Turn the flame on under the skillet to reheat sauce, add peas, toss until evenly coated. Transfer peas to a serving bowl and serve!


Tip: These peas are great as a side, but try them in a stir fry or add them to Ramen noodles for a quick lunch.

%d bloggers like this: