Sugar Snap Peas & Sprouts

Sometimes the most difficult part of a meal is choosing the side dish. Often I know that I want something tasty but not too involved and perhaps something versatile that can be changed up every now and again while using the same basic recipe.  I give you Sugar Snap Peas & Sprouts-which is exactly that. A tasty, fast-cooking, minimal prep, delicious side that is easy to put different spins on. Perhaps silvered almonds, perhaps hoisin sauce, perhaps add cooked brown rice for more of a fried rice feeling without the guilt. Either way it’s a winner.


Sugar Snap Peas & Sprouts


  • 1 tbsp dark sesame oil
  • 1 tbsp freshly grated ginger
  • 2 garlic cloves, minced
  • 1/2 lb sugar snap peas
  • 1 tbsp sesame seeds
  • 1/3 cup sprouts (I used a combo of chick pea, lentil and bean sprouts)
  • 2 tbsp low sodium soy sauce


  1. Heat sesame oil in a large pan over medium-high heat
  2. Add ginger and garlic and saute about 2 minutes until fragrant
  3. Add the sesame seeds and cook for another minute
  4. Add the sugar snap peas and saute for about 3 minutes then add the sprouts and soy sauce and continue to cook another minute or 2 until the peas are crisp-tender.
  5. Serve immediately.

Recipe adapted from Mary Ellen at

Thanks again to Sarah @ for hosting this month’s swap.