You have to try Spicy Stir-Fried Sugar Snap Peas; these are loaded with flavor from soy sauce, sesame oil, and Sriracha!

PIN the Sugar Snap Peas to try them later!

Sugar Snap Peas are an ingredient I like enough to make them one of my Kalyn’s Kitchen Picks, and for this week’s Friday Favorites feature I’m reminding you about this recipe for Spicy Stir-Fried Sugar Snap Peas. This is a recipe I came up with years ago when I decided it might be fun to experiment with snap peas as the starring ingredient in a stir-fried vegetable side dish.

Not that I hadn’t stir-fried sugar snap peas before, but I had never cooked them sliced diagonally to reveal the tiny peas inside! And I have no idea where I got the idea of slicing the peas lengthwise for a stir-fry, but I loved this method! The pods cooked more quickly, and a few tiny peas spilled out, adding visual interest and a lot of sweet pea flavor to the finished dish.

And the stir-fry sauce for these stir-fried sugar snap peas has soy sauce, sesame oil, and Sriracha Sauce bumping up the flavor! If you get those big bags of sugar snap peas at Costco and have a hard time using them, this might become your new favorite side dish.

What ingredients do you need for this recipe?

Can you make Stir-Fried Sugar Snap Peas without a wok?

The large surface area and curved sides of a wok make it the ideal pan for stir-fry cooking. But if you have a large non-stick frying pan, that will work just fine for this dish.

Basic Rules for Stir-Fry Cooking

Many years ago I took a class in Chinese cooking and learned these basic rules for stir-frying. Even if you’ve never stir-fried, you can do it successfully if you follow these tips:

  1. Preheat the wok (or pan) before you add the oil.
  2. Season the oil (add slices of fresh garlic cloves and ginger root and stir-fry very briefly, just until they become fragrant.)
  3. Remember the importance of symmetry of cut (all pieces should be the same size for stir-fry cooking.)
  4. Have all ingredients cut and sauces mixed before you start to cook.
  5. Use very high heat and cook fast.

How to make Stir-Fried Sugar Snap Peas:

(Scroll down for complete printable recipe with nutritional information.)

  1. The only part of making this that’s a tiny bit labor intensive is pulling off the strings and then slicing the sugar snap peas lengthwise. 
  2. Whisk together soy sauce, sesame oil, and Sriracha Sauce to make the finishing sauce.
  3. Cut slices of fresh ginger root and slice garlic cloves for “seasoning the oil.” Don’t skip this step.
  4. Preheat the wok or heavy frying pan for about a minute, then add oil. 
  5. When the oil is very hot (shimmering), add garlic and ginger slices and stir-fry just until they become fragrant, less than a minute.
  6. Remove garlic and ginger pieces before they start to brown. (VERY important!)
  7. Add the sugar snap peas to the seasoned oil and stir-fry about 2 minutes, or until the peas are bright green and just starting to be cooked.
  8. Then add the sauce mixture and cook about 1-2 minutes more, stirring the entire time.
  9. Serve hot, sprinkled with Black Sesame Seeds or sesame seeds if desired.

Make it a Low-Carb Meal:

For a low-carb meal, serve with Grilled Fusion Chicken, Chicken with Peanut Sauce, Baked Cilantro Lime Chicken, Air Fryer Marinated Chicken Breasts, or Instant Pot Teriyaki Chicken.

More Ways to Use Sugar Snap Peas:

Napa Cabbage Asian Slaw

Stir-Fried Shrimp and Sugar Snap Peas

Cauliflower Fried Rice with Shrimp

Sugar Snap Pea Salad

Related
Try This Next Tomato Avocado Salad with Edamame

Asian Chopped Salad

Ingredients

  • 1 lb. sugar snap peas
  • 2 T soy sauce (see notes)
  • 1 tsp. sesame oil
  • 1 tsp. Sriracha sauce (more or less to taste)
  • 3 slices fresh ginger root
  • 2 large garlic cloves, sliced
  • 1 T peanut oil
  • 1 tsp. black sesame seeds or sesame seeds for garnish (optional)

Instructions

  1. Remove the strings from the each sugar snap pea by snapping the stem end and pulling the string down the side, then slice each one on the diagonal.  (The sugar snap peas actually have a string on each side, but on most of them I only removed the string from one side.)
  2. Mix the soy sauce, sesame oil, and Sriracha Sauce in a small bowl and set aside.
  3. Cut slices of fresh ginger root and slice garlic cloves for “seasoning the oil.” Don’t skip this step.
  4. Put the wok or heavy frying pan on the burner and preheat at least one minute.  (It should feel very hot if you hold your hand above the wok.)
  5. When wok is hot, add the oil and let it heat until the oil is shimmering (about 15-30 seconds, depending on how hot your stove gets.)
  6. Add the sliced ginger root and garlic and stir-fry just long enough so that they become fragrant and season the oil, then remove.  (Be careful not to brown the ginger and garlic or they will have a bitter taste.)
  7. Add the sliced sugar snap peas and cook over high heat, stirring constantly, until the peas turn bright green and are just starting to cook, about 2 minutes.
  8. Pour in the sauce mixture and cook, stirring constantly, until the sauce just starts to coat the peas, about 2 minutes more.  (There will be some sauce in the bottom of the wok, but not much.)
  9. Serve hot, sprinkled with Black Sesame Seeds or sesame seeds if desired.
  10. I had some of this left over and was pleasantly surprised at how great it tasted cold when I ate it for lunch the next day.

Notes

You can use low-sodium soy sauce or Gluten-Free Soy Sauce (affiliate link) if you prefer.

Recipe created by Kalyn.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 93Total Fat: 4.8gSaturated Fat: .8gTrans Fat: 0gUnsaturated Fat: 3.7gCholesterol: 0mgSodium: 478mgCarbohydrates: 8.7gFiber: 3.3gSugar: 4.8gProtein: 4.4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Stir-fried sugar snap peas like this are a great side dish for any phase of the original South Beach Diet or any type of low-carb or Keto eating plan. Despite the word sugar in the name, Sugar Snap Peas aren’t super high in carbs, and they also have some fiber, so enjoy!

Find More Recipes Like This One:
Use Stir-Fry Recipes to find more like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2011, and I have made these so many times since then. The recipe was listed updated and featured for Friday Favorites in 2022.

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Tomato Avocado Salad with Edamame

I love summer salads like this Tomato Avocado Salad with Edamame that has an amazing cumin-lime vinaigrette! And did you know that edamame is low in net carbs and high in protein!

PIN Tomato Avocado Salad with Edamame to try it later!

This tasty Tomato Avocado Salad with Edamame is something I’d love to make over and over in the summer when fresh tomatoes are so good. And both edamame and avocado are healthy foods that always feel like a treat!

I first made this recipe years ago when frozen edamame was only available in the shell, at least at the stores where I shopped. But now I can get shelled edamame at Kroger near me, and they make it much easier to get this on the table. And recently I came across this recipe back in the archives and got inspired to make it again, and I think the new photos really show off the deliciousness of this combination!

If you’ve enjoyed edamame as an appetizer in a sushi restaurant, I bet you’ll enjoy them in this salad. And if you’re lucky enough to have fresh garden tomatoes, that will only make the salad better!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What is Edamame?

Edamame is the name for immature soybeans that are shelled out of the pod and then eaten, and they’re a favorite appetizer with Asian food. You can probably find shelled edamame, which I do highly recommend, and they are often sold frozen, near the frozen vegetables.

Is Edamame high in carbs?

Edamame does have some carbs, but it’s also very high in fiber. One cup of shelled edamame has about 13.8 carbs, but 8 grams of fiber, and edamame is also high in protein. Check out the nutritional information for edamame and you might be surprised.

How to store avocado so it stays good longer:

I used to look longingly at those big bags of avocados at Costco but never buy them because I couldn’t use that many avocados before they went bad. Then I learned that once avocados are ripe, if you keep them in the fridge they last for days and days without getting any softer. I wish I remembered who told me about this, because that bit of avocado storage information has changed my life.

How to Make Tomato Avocado Salad with Edamame:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. Dice the avocados, put in a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime.
  2. Drain thawed edamame into a colander placed in the sink. Pat dry with paper towels if needed.
  3. I took a photo of the edamame in a measuring cup to show you that a 12 oz. bag of frozen shelled edamame made almost exactly two cups of shelled edamame.
  4. Cut tomatoes in half so you have 2 cups of tomatoes.
  5. Slice green onions, more or less to taste.
  6. For an easy dressing I whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (links are affiliate links).
  7. I love this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil.
  8. Mix together tomato and edamame and toss with the dressing. (You might not need all the dressing.)
  9. Then mix in avocado.
  10. Serve salad right away.
  11. This was surprisingly good when it had been in the fridge overnight, although I don’t think it would last more than one day.

Make it a Low-Carb Meal:

I would definitely eat this Tomato Avocado Salad with Edamame as just a whole-meal salad for a light lunch, but it would make a geat side dish for something like Grilled Fish with Lemon and Capers, Grilled Chicken Kabobs with Vegetables, or Marinated Grilled Flank Steak.

More Salads with Avocados

If you’re an avocado fan like I am, check out 26 Amazing Salads with Avocado.

Related
Popular Recipe Blueberry Matcha Latte Recipe – Pinch of Yum

Ingredients

Ingredients

  • 2 small avocados
  • 1 T fresh lime juice
  • 2 cups cherry tomatoes
  • 12 oz. frozen shelled edamame (see notes)
  • 1/2 cup sliced green onion

Cumin-Lime Vinaigrette

  • 4 T fresh lime juice
  • 1/2 tsp. ground cumin
  • 1 tsp. Spike Seasoning
  • 1/2 tsp. Vege-Sal (or salt)
  • 3 T extra-virgin olive oil (more or less to taste)

Instructions

  1. Dice the avocados into a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime. (This keeps the avocado from turning brown
  2. Thaw frozen edamame overnight in the fridge, then drain into a colander placed in the sink. I would pat them dry with paper towels after they dry,
  3. Cut cherry or grape tomatoes in half until you have enough to make 2 cups of tomatoes. (Or use diced fresh garden tomatoes if you have some!
  4. Slice about 1/2 cup of green onion, more or less to taste
  5. Whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (or a slightly smaller amount of salt) to make the dressing.\
  6. I loved this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil
  7. Mix together tomato and edamame and toss with the desired amount of dressing
  8. Then gently mix in the chopped pieces of avocado
  9. Serve salad right away, although this was surprisingly still quite good when it had been in the fridge overnight.

Notes

Twelve ounces of frozen shelled edamame is about 2 cups.

Recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 198Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 263mgCarbohydrates: 11gFiber: 6gSugar: 2gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tomato Avocado Salad with Edamame is a great option for low-carb or Keto diets with only 5 net carbs per serving! All the ingredients here do have some carbs, but they’re also loaded with nutritional benefits, and edamame has lots of fiber so it’s low in net carbs. This is also good or for any phase of the original South Beach Diet, although it might be a bit of a splurge on fat for South Beach.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This favorite salad with tomato, avocado, and edamame was first posted in 2009, probably with a photo that would make me shudder now. The recipe was last updated in 2023, with greatly improved photos and more information.

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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.



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Nutrition Facts

Amount per serving

  • Calories N/A
  • Total Fat N/A
  • Saturated Fat N/A
  • Cholesterol N/A
  • Sodium N/A
  • Total Carbohydrates N/A
  • Protein N/A
Author

Hi, I'm Alex!

I love sharing easy, healthy, and family-friendly recipes that anyone can make at home.