Snow Peas Stir Fry Garlic

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A bright, crunchy Chinese stir-fry where blistered garlic meets crisp snow peas in a glossy soy-sesame glaze. It comes together in minutes and lets the sweet snap of fresh peas shine through the savory aromatics. Serve it as a speedy weeknight side alongside steamed rice or any main.

Nutrition Facts

Per serving (estimated)

• 135 kcalCalories
• 7 gFat
• 0.7 gSaturated Fat
• 12 gCarbs
• 3.5 gFiber
• 5 gSugar
• 4 gProtein
• 430 mgSodium
• 245 mgPotassium
• 55 mgCalcium
• 2.2 mgIron
• 65 mgVitamin C
• 40 mcgVitamin A

Ingredients

For the stir-fry

• 1 lb (450 g) fresh snow peas, trimmed and strings pulled
• 4 tbsp neutral oil such as canola or peanut
• 8 medium garlic cloves, very thinly sliced
• 1 tbsp fresh ginger, finely minced
• 1 small red chili, seeded and thinly sliced (optional)
• 1/4 cup water or low-sodium chicken stock

For the sauce

• 2 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp Shaoxing wine
• 1 tsp toasted sesame oil
• 1 tsp granulated sugar
• 1/2 tsp cornstarch
• 1/4 tsp white pepper

Directions

1. Rinse the trimmed snow peas under cold water, drain thoroughly, and pat very dry with a clean towel so they sear rather than steam.
2. In a small bowl whisk together the soy sauces, Shaoxing wine, sesame oil, sugar, cornstarch, and white pepper until the cornstarch is fully dissolved; set by the stove.
3. Heat a 12-inch wok or large skillet over high heat until a drop of water sizzles and evaporates instantly, then swirl in the neutral oil and heat until shimmering.
4. Add the sliced garlic and ginger (and chili if using) and stir-fry for just 20 to 30 seconds until the garlic turns pale gold and fragrant; lower the heat slightly if it colors too fast.
5. Turn the heat back to high, add the snow peas, and toss constantly for 2 minutes so every pod is glossy with oil and just starting to blister.
6. Pour in the water or stock and immediately add the sauce mixture, tossing to coat. Stir-fry 60 to 90 seconds until the glaze clings to the peas and they are crisp-tender and bright green.
7. Transfer to a warm plate, drizzle with any pan sauce, and serve right away to preserve the snap.
8. Pair with steamed jasmine rice and a simple protein like roasted chicken or pan-seared shrimp for a complete Chinese meal.

Cook’s Notes

• Prep every ingredient before turning on the wok: stir-frying takes under 4 minutes and there is no time to chop mid-cook.
• Use a wok if you can – the curved sides let the peas sear while you toss, giving better texture than a flat skillet.
• Watch the garlic closely; once it turns gold it can scorch in seconds, which makes the whole dish bitter.
• For extra gloss, add 1/2 tsp of chicken fat or a tiny knob of butter at the very end off the heat.
• Snow peas lose their snap quickly, so eat the dish within a few minutes of cooking for the best texture.

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