Wok-Fired Snap Peas
The snap pea is a vegetable of timing. If you leave them too long, they go limp and watery; hit them correctly, and they provide a sharp, clean crunch against the aromatic sting of garlic.
Heat is your only seasoning agent
Do not walk away from the stove. Wok-firing is a process of seconds, and the transition from seared to scorched happens instantly.
- Carbon steel wok or wide cast-iron skillet
- Metal spatula
- Tongs
What goes in.
- 1 lbfresh snap peas, strings removed
- 2 tbspneutral oil, such as grapeseed or avocado
- 3 clovesgarlic, thinly sliced
- 1 tsptoasted sesame oil
- 1/2 tspflaky sea salt
- 1 tsptoasted sesame seeds
Creating the blister
Keep the ingredients in constant motion. By tossing the peas against the scorching metal surface, you force the sugars in the pods to caramelize into small, dark spots without softening the inner pea.
The method.
Prep the peas
Snap off the stem end of each pea and pull down the seam to remove the fibrous string. Pat them completely dry with a clean towel; moisture is the enemy of the sear.
Heat the wok
Place the wok over the highest possible heat setting. Add the neutral oil and swirl to coat the entire cooking surface until the oil shimmers and barely begins to smoke.
Sear
Add the peas in a single layer. Let them sit untouched for 30 seconds to catch a sear, then toss aggressively with the spatula.
Aromatics
Add the garlic and toss for another 30 seconds. The garlic should turn golden but never brown; if it turns brown, it will taste acrid.
Finish
Remove the wok from the heat immediately. Toss in the sesame oil and salt. Transfer to a serving platter and top with sesame seeds.
Other turns to take.
Spiced
Add a teaspoon of chili crisp or thin rounds of fresh red bird's eye chili at the same time as the garlic.
Citrus-Finished
Finish with a squeeze of fresh lime juice and a dusting of lime zest just before serving.
When it doesn't go to plan.
Never overcrowd the pan; if the peas are piled high, they will steam in their own moisture rather than sear.
If you lack a high-BTU burner, work in two batches to ensure the wok temperature remains high.
Keep the garlic sliced rather than minced to prevent it from burning during the high-heat toss.
The ones that keep coming up.
How do I know if they are cooked enough?
The peas should be bright, vibrant green with visible charred spots. They should provide audible resistance when bitten.
Can I use frozen snap peas?
No. Frozen peas contain too much water and will turn mushy immediately upon hitting a hot pan.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe