23 Reviews of Sauteed Sugar Snap Peas

From: Chef #724593

On Aug 28, 2008

I used about 2 teaspoons of garlic and added in 1 onion when I was sauteing them. Loved this simple but tasty dish and so did the family!

From: mama's kitchen

On Sep 23, 2005

These are really good. Added more garlic than listed but we love garlic. Next time I will use less ginger though. Could not get decent sugar snaps here so I used frozen. The taste was good but they did not have the crunch they would have had I used fresh as called for. Thanks for a great recipe!

From: PanNan

On May 8, 2005

Great recipe - wonderful sweet flavor. I also added some matchstick carrots to this recipe, and it was the perfect side dish for my spicy Smothered Ground Sirloin with Adobo Gravy. Sweet and heat - WOW. It was so quick and easy to make in just a few minutes. Thanks for sharing this little jewel.

From: Sheri-BDB

On Jan 27, 2006

This is such a simple recipe but tastes so wonderful and full of flavor. Thanks so much Kymmarie....

From: gymgirl

On May 5, 2005

my family and i really enjoyed this. used frozen snap peas and some carrots too. used cooking spray rather than oil and added some sesame seeds. great veggie recipe

From: Tia Mouse

On Nov 8, 2008

Very good, and easy! We served with Crispy Ginger Beef and steamed rice. YUM! Thank you for a tasty veggie.

From: Beautiful BC

On Jul 10, 2007

We liked this recipe quite well. I think next time I'll add a tbsp of soy sauce just for fun. And maybe another time some crumbled feta cheese. I couldn't find nice chubby sugar snaps but the flat ones we had were very crisp and tasty. I used olive oil instead of vegetable oil. This one will be made often, especially in the hot summer months.

From: evelyn/athens

On Jun 27, 2006

Couldn't get any easier than this recipe. I used a combo of french-cut green beans (can't get sugar snap peas) and carrot sticks cut to the same size. Delicious.

From: bluemoon downunder

On Sep 18, 2005

Simply delicious! My peas were very young and tender so I added them last so that they were just cooked. I added a finely sliced onion and a dozen sliced (with stems) button mushrooms, and I used 3 cloves of garlic. I needed less oil (probably about half what was specified) because everything was sautéed in a non-stick wok, and I kept it moving. I also used less ginger (personal preference). A wonderful blend of flavours and textures. Just fantastic. Rave responses all around! This is a recipe I’ll make again, with slightly more ginger each time. Just treading warily!

From: Chef #269425

On Dec 2, 2005

Simple, elegant, and tasty recipe. I added more garlic and ginger, plus a tablespoon of thai red curry paste for a little asian flair. Nice!