Snow Pea Ginger Stir-Fry
Snow Pea Ginger Stir-Fry is a Chinese recipe categorized as dinner, side dish, with 15 min of prep, 10 min of cooking, and 25 min total. It yields 4 servings.
Snow peas, bell pepper, and carrots are stir-fried over high heat with ginger and garlic, then finished with soy sauce and rice vinegar. Preparing the vegetables before heating the pan helps them cook quickly and retain their crisp texture.
Mealtime: Dinner, Side Dish
Cuisine: Chinese
Dietary Preferences: Vegetarian, Gluten-Free
Cooking Time: Under 30 Minutes
Difficulty Level: Beginner
Seasonal Preference: Budget-Friendly
Nutritional Information (per serving)
Estimated nutrition facts for one serving of the Snow Pea Ginger Stir-Fry.
| Calories | 250 |
|---|---|
| Protein | 4 g |
| Total Fat | 15 g |
| Fiber | 5 g |
| Sodium | 500 mg |
Ingredients
- 8 oz snow peas, trimmed (225g)
- 1 red bell pepper, thinly sliced (150g)
- 1 cup carrots, cut into thin matchsticks (130g)
- 2 tablespoons neutral oil (30mL)
- 1 tablespoon fresh ginger, minced (15g)
- 2 garlic cloves, minced (6g)
- 2 tablespoons low-sodium soy sauce (30mL)
- 1 tablespoon rice vinegar (15mL)
- 1 teaspoon light brown sugar (4g)
- 1 teaspoon cornstarch (3g)
- 2 tablespoons water (30mL)
- 1 teaspoon toasted sesame oil (5mL)
- 3 green onions, sliced
- 1 tablespoon toasted sesame seeds (9g)
Utensils
- Large skillet or wok
- Cutting board
- Knife
- Measuring spoons
- Mixing bowl
- Wooden spatula or spoon
- Serving dish
Step by Step Instructions
- Whisk the soy sauce, rice vinegar, brown sugar, cornstarch, and water until smooth.
- Heat the neutral oil in a wok or large skillet over high heat until shimmering.
- Add the bell pepper and carrots and stir-fry for 2 minutes.
- Add the snow peas and stir-fry for 2 minutes more, until all the vegetables are bright and crisp-tender.
- Add the ginger and garlic and stir-fry for 30 seconds.
- Pour in the soy-cornstarch sauce and toss for 1 minute, until glossy and evenly coating the vegetables.
- Remove the Snow Pea Ginger Stir-Fry from the heat, drizzle with the toasted sesame oil, and finish with the green onions and sesame seeds.
Variations & Serving Suggestions
Give this Snow Pea Ginger Stir-Fry a fresh twist with your favorite proteins, textures, and pairings.
- Replace snow peas with equal-weight sugar snap peas or blanched green beans.
- Add 14 ounces separately browned firm tofu.
- Add 1/4 teaspoon red pepper flakes with the ginger for heat.
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Snow Pea Ginger Stir-Fry into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Snow Pea Ginger Stir-Fry gently in a covered skillet over low to medium-low heat with a small splash of the original sauce to retain moisture and flavor. Turn or stir as needed for even heating and verify that the center reaches 165°F (74°C) before serving.
Practical Cooking Notes
chef's knife, cutting board, measuring tools, small bowl, whisk, wok or large skillet, spatula.
Use the recipe’s texture and color cues, then check the thickest or densest piece before removing the dish from heat.
Recipe FAQs & Cooking Guidance
What can replace snow peas?
Replace the 8 ounces snow peas with 8 ounces sugar snap peas or blanched green beans. Keep the pieces similar in size and cook only until crisp-tender.
How do I keep the vegetables crisp?
Preheat the wok, dry the vegetables, keep them moving over high heat, and add the sauce only after the vegetables are nearly done.
Can I prepare components ahead?
Cut the vegetables and whisk the sauce up to one day ahead, storing them separately. Stir the sauce again immediately before adding it because the cornstarch settles.
How can I add protein?
Add 14 ounces pressed tofu browned separately, or 1 pound cooked shrimp. Fold the protein in only when the sauce is added so the vegetables stay crisp.