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Sugar Snap Peas with Chinese Flavors


The whole point of a quick stir-fry like this is to keep the snap peas crisp, green, and juicy. Ginger, sesame, and hot chiles accentuate the sweetness of peas. For a less spicy rendition, use only one or two chiles.

Makes 4-6 Servings


2 tablespoons vegetable oil

6 to 8 small dried hot red chiles

1 pound sugar snap peas (or snow peas), trimmed at both ends


1 teaspoon grated fresh ginger

1 teaspoon grated or minced garlic

½ teaspoon toasted sesame oil

½ teaspoon toasted sesame seeds

3 or 4 scallions, slivered 


  1. Put the oil in a wok or large cast-iron skillet over high heat. When the oil is hot, add the chile peppers and let them sizzle for a few seconds, then follow with the snap peas. Season well with salt, add the ginger and garlic, and toss with two large spoons to coat the peas.
  2. Stir-fry for 2 minutes, then add ¼ cup water and continue stirring until the water completely evaporates, about 1 minute. Add the sesame oil, sesame seeds, and scallions, toss to coat, and transfer to a serving platter. 

Hudson Valley Restaurant Week is back this April 8-21!