Spice up your weeknight dinner with this simple and delicious Sugar Snap Peas Stir Fry recipe featuring fresh sugar snap peas and quail eggs, coated in a sweet savory sauce! A perfect combo of veggies and protein-all ready in 20 minutes! If you love stir fries, also check out Beef Teriyaki with Mushrooms and Broccoli.
Today I present to you a quick side dish you can make for a weekday using delicious sugar snap peas. The crunch and natural sweetness of this vegetable makes it a perfect ingredient for a stir fry.
You only need to cook them briefly to retain the crunch. And if you have fresh snap peas leftovers in the bag, you can eat them raw. Crisp and sweet, I enjoy them for a quick snack.
The quail eggs add a filling, protein element to the dish. I used canned quail eggs that are already pre-boiled. However, you can also find raw ones in Asian groceries. You will have to boil and peel them yourself. So, canned ones for me. You know I love the easy route 🙂
1. Prepare The Sugar Snap Peas
- To prepare sugar snap peas for stir fry, wash and drain them with cold water. A common question when prepping snap peas or even snow peas, is if the strings of the peas need to be removed. Well, the strings are edible, but for a pleasant eating experience, it is best to remove them. They can be tough and… well.. stringy.
- To remove the string, snap off the tip of the pod with a gentle force so as not to remove it completely. You will see a string attached to that tip. Then, simply pull the string down the length of the pod until it is cut off at the other end.
- Tip: I used Mann’s Stringless Sugar Snap Peas. They come in sealed bags, stringed, washed and ready to cook! This is perfect for easy cooking and for snacking on them raw, too.
2. Prepare the Stir Fry Sauce
Stir together soy sauce and hoisin sauce and sesame oil in a small bowl. This combination yields a sweet and savory flavor profile. This sauce will coat the ingredients, just enough to give flavor to every bite.
3. Heat Up The Pan or Wok and Sauté Garlic and Onion
Over medium-high heat, heat about 2 tablespoon of oil in the wok. Once the oil shimmers, add the garlic and onion. Cook until soft and aromatic.
I love using a wok for stir fries. Because of its round design and high edges, it allows for room to toss and stir the ingredients around without spill.
4. Add the Snap Peas and Quail Eggs
Add the snap peas. Cook, tossing frequently until tender-crisp and slightly charred. Add the quail eggs and cook and toss until heated through, about a minute or two.
5. Stir In The Sauce And Seasonings
Pour the sauce mixture to the wok. Stir everything so the sauce is distributed and coats the ingredients. Season with salt and pepper, to taste.
6. Cook to Desired Tenderness
Cook for 2-3 minutes more, depending on how tender you want your snap peas. I love mine to retain some crunch, and with some slight caramelization in the sauce. So good! Transfer to a serving dish and garnish with sesame seeds.
Tips For Customizing Sugar Snap Peas Stir Fry
- If you want more protein this stir fry, feel free to add shrimp, thin beef slices or ground meat (chicken, pork, beef or turkey).
- You can use tamari instead of soy sauce, if that is what you have.
- If you want a slight heat to the stir fry, add a teaspoon of red pepper flakes when you sauté the garlic and onion.
- For more Asian flavors, try Pork Chowmein, and Easy Pancit Canton.
Sugar Snap Peas vs Snow Peas
- Snow peas look very similar to snap peas. The difference is that sugar snap peas are rounder and plump, with bigger seeds, while snow peas are flat with smaller seeds inside.
- Both are perfect for stir fries. The snow peas, being thinner cooks faster. Both can be eaten whole and raw. Flavor wise, sugar snaps are slightly sweeter.
- You can use snow peas in this recipe, if you cannot find sugar snap peas.
More Easy Weeknight Dinners
Quick And Easy Sugar Snap Peas Stir Fry with Quail Eggs
Equipment
Ingredients
- 3 cloves garlic minced
- 1 small onion chopped
- 2-3 tbsp. cooking oil
- 1 lb sugar snap peas about 4 heaping cups
- 1 lb quail eggs about 1 cup, cooked and peeled
- 1 tbsp soy sauce
- 3 tbsp hoisin sauce
- 1 tbsp sesame oil
- salt and pepper to taste
- sesame seeds for garnish
Instructions
- Wash and drain sugar snap peas. To remove the strings, cut off one tip with a gentle force so as not to remove it completely. You will see a string attached to the tip. Simply pull this string down along the length of the pod until it comes off on the other end (see notes).
- Stir together the sauce ingredients in a small bowl.
- In a wok, heat about 2 tbsp of oil over medium-high heat. Once the oil is shimmering, add garlic and onion. Cook until soft and aromatic,
- Add the snap peas. Cook and toss for about 2 minutes, until tender-crisp and slightly charred. Add the quail eggs and toss until heated through, about 1-2 minutes.
- Pour the sauce mixture. Toss everything so the sauce coats the ingredients. Season with salt and pepper, to taste.
- Cook and toss for 2-3 minutes more, to desired tenderness. Transfer to serving dish and garnish with sesame seeds. Enjoy!
Video
Notes
- You can also use Sugar snap peas that comes in sealed bags. They are ready to cook or eat as they are already washed, and stringed. I buy Mann’s brand.
- For the quail eggs, I use canned ones. These are boiled and peeled already. You can also use the fresh ones from Asian groceries. Just boil and peel them yourself.
- Add sesame oil to the sauce ingredients for a deeper Asian flavor.Â
- To add heat, add red pepper flakes to the garlic and onion sauté.
- To vary the protein, you can also add shrimps, thin beef slices or ground meat.
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