Top view of an open sugar snap pea pod with peas showing

Sauteed Sugar Snap Peas Recipe

Sugar snap peas quickly sauteed and mixed with a light fresh mint mixture
Course Side Dish
Cuisine American
Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Servings 4 People
Calories 95kcal
Author Healing Tomato
Cost $10



For the Mint Mixture

  • 40 leaves fresh mint just the leaves, discard the stems
  • 1 Tbsp extra virgin olive oil
  • small ginger 2 small pieces, each about the size of a quarter
  • 1/2 tsp pink himalayan salt use regular salt if you don't have pink salt
  • 1.5 tsp lemon juice

For the Snap Peas

  • 1.5 Tbsp extra virgin olive oil or you can sub with avocado oil
  • 16 oz sugar snap peas I bought two 8 oz microwave ready sugar snap peas bags


Preare the Mint Mixture

  • In a small bowl, start by muddling about 5 leaves and salt
  • Keep the muddled mint in the bowl and add 5 more mint leaves, plus a little of the oil
  • Muddle those and continue the same process until all the leaves and oil is used up
  • Add the two pieces of ginger to the mint
    Top view of a small piece of ginger next to a US Quarter to give an idea of about the size of ginger to use in the recipe
  • Muddle the ginger and add the lime juice
  • Set it aside

Prepare the Sugar Snap Peas

  • Heat a wok on medium heat for 30 seconds
  • Add the oil and heat for another 30 seconds
  • Gently put the sugar snap peas in the oil
  • Saute them on both sides (3 minutes per side)
  • Add the mint mixture and mix well
  • Turn off heat and let it sit on the stove for about a minute
  • Serve immediately


Estimated cost of this recipe is based on my purchase of the items from my localĀ  Walmart


Calories: 95kcal