Snappy Snow Peas

This image courtesy of Joseph DeLeo

Stir these flavorful snow peas up any time you want to complement a dish that needs additional color or texture-snow peas have an abundance of both.

Makes4 servings

Cooking Methodstir-frying



Total Timeunder 15 minutes

Recipe Courseside dish

Dietary Considerationegg-free, halal, kosher, lactose-free, low carb, low cholesterol, low-fat, peanut free, tree nut free, vegan, vegetarian


Mealdinner, lunch


Taste and Texturecrisp, hot & spicy, light, savory, spiced, umami

Type of Dishvegetable


  • 4 green onions
  • 3 tablespoons vegetable oil
  • 2 cups fresh snow peas, ends and strings removed
  • 1 (1-inch) piece fresh ginger, peeled and very finely minced
  • ¼ to ½ green bell pepper, cut lengthwise in slivers
  • ¼ to ½ red bell pepper, cut lengthwise in slivers
  • ¼ to ½ yellow bell pepper, cut lengthwise in slivers
  • 2 teaspoons light soy sauce
  • 1 teaspoon ground pure New Mexico hot red chile, or to taste


  1. Sliver green onions Japanese-style—trim roots and any wilted tops from onions, and then cut each in 2-inch lengths. Cut onion pieces lengthwise in thin slivers. Set aside.

  2. Heat oil in a wok or large, shallow skillet. Add snow peas, green onions, ginger, and bell peppers. Stir-fry 3 to 4 minutes, sprinkle with soy sauce, and continue to cook until hot and just barely render-crisp. Sprinkle with ground chile, stir to mix, and serve hot.


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