Stir-Fried Snap Peas with Almonds, Maple, and Soy


Preparation info

  • Difficulty


  • Serves


Appears in

The Side Dish Handbook

The Side Dish Handbook

By Tori Ritchie

Published 2015

  • About


  • 2 tbsp canola or grapeseed oil
  • cup ( oz/45 g) slivered blanched almonds
  • Salt
  • 1 lb (500 g) sugar snap peas, trimmed
  • 2 tbsp reduced-sodium soy sauce
  • 1 tbsp maple syrup, preferably grade B
  • Pinch of cayenne pepper
  • 1 tsp grated lemon zest


Place a large sauté pan or wok over medium-high heat. When the pan is hot, pour in 1 tbsp of the oil and tilt the pan to coat it with the oil. Add the almonds and a pinch of salt and stir-fry until the almonds turn golden and smell toasty, about 45 seconds. Using a slotted spoon, transfer the almonds to a plate and set aside.

Return the pan to high heat. When hot, add the remaining 1 tbsp oil, tilt the pan again to coat it, and then add the snap peas and stir-fry until glossy and starting to blister in spots, about 1 minute. Pour in cup (3 fl oz/80 ml) water, stir once, cover, and reduce the heat to medium. Let the snap peas steam until tender-crisp, about 3 minutes.

Uncover, raise the heat to high, and stir in the soy sauce, maple syrup, and cayenne pepper. Stir-fry until the snap peas are glazed with the sauce, about 1 minute more. Remove from the heat and stir in the lemon zest and reserved almonds. Transfer to a warmed serving dish and serve right away.