This Asian-inspired sugar snap pea stir fry, with mushrooms and colorful bell peppers cooked in teriyaki sauce, is a simple and delicious veggie side dish!
Every year, I love to grow sugar snap peas in our backyard raised bed garden. We typically have a bumper crop, and freeze bags of them at their peak. If interested in learning about this type of pea, you can read more information here. So it made perfect sense to me to come up with a good stir fry recipe to use these wonderful veggies. So here it is- my recipe for a delicious “Sugar Snap Pea Stir Fry”.
Try not to be too dazzled by the “oh so creative” name I gave this recipe (ha ha)! It’s the best I could come up with, so don’t judge. All that said, if you are looking for a tasty way to make a sugar snap pea stir fry, look no further!
I believe you will enjoy the taste of stir fried sugar snap peas, cooked with red and orange peppers, mushrooms, garlic, teriyaki sauce, and topped with toasted almonds! The Asian inspired flavors will delight your taste buds!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Frozen Or Fresh?
You can use either fresh or frozen sugar snap peas, because either type will work great in this recipe with very little difference in taste. I used some I had in the freezer from our little garden this past summer.
Here is what a couple of sugar snap peas looked like growing in my garden this past summer. Isn’t it a gorgeous, cool-looking vegetable?
Ready To Cook?
Sugar snap peas and peppers are cooked in the skillet first. The veggies are then pushed over to one side of the skillet, and mushrooms are added to the skillet. Stir fry them for a couple minutes. Once cooked, they are combined with the other veggies in the sugar snap pea stir fry.
Add minced garlic to the sugar snap pea stir fry. After that, grated fresh ginger and a bit of teriyaki sauce are added to the skillet.
Sliced raw almonds are lightly toasted in a “dry” skillet, to add as a garnish at serving time.
Time To Eat The Sugar Snap Pea Stir Fry!
Here is the finished sugar snap pea stir fry dish on a serving platter. The dish is garnished with the lightly toasted almond slices for added crunch! This delicious sugar snap pea stir fry is ready to eat, and enjoy! Grab a fork, and dig in!
I served this sugar snap pea stir fry with Sweet Ginger Teriyaki Salmon and it was a big hit! The teriyaki sauce the sugar snap peas are cooked in, paired extremely well with the sauce on the salmon. Sure hope you will consider trying this recipe. It’s a great way to get some tasty veggies into your meals! Have a great day.
You Might Also Enjoy These Veggie Side Dish Recipes
- Brown Butter Green Beans
- Cauliflower Rice with Parmesan and Garlic
- Garlic Infused Roasted Asparagus
- P.F. Chang’s Spicy Green Beans
- Summer Squash Bacon Sauté
These recipes, listed above, and many other vegetable side dishes can be found in the Recipe Index at the top of the page. Enjoy!
Interested In More Recipes?
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
↓↓ PRINTABLE RECIPE BELOW ↓↓
- 2 Tablespoons olive oil
- 2 cups sugar snap peas (fresh or frozen)
- 1/2 cup red bell peppers , sliced
- 1/2 cup orange bell peppers , sliced
- 1 cup sliced mushrooms
- 1 teaspoon minced garlic
- 1/2 teaspoon grated ginger (I used a microplane, to grate the ginger very finely)
- 1/4 cup teriyaki sauce
- salt , to taste
- 1/4 cup sliced raw almonds , dry roasted (see notes section on "how to dry roast")
- Heat the olive oil on medium-high in a non-stick skillet.
- When oil is hot, add the sugar snap peas and the red/orange peppers. Cook for 2-3 minutes. Push veggies over to one side of skillet; add the mushrooms.
- Cook mushrooms for 2-3 minutes, then combine veggies. Add the garlic and the grated ginger; cook for additional minute.
- Stir in the teriyaki sauce, and cook until all ingredients are heated through.
- Place veggies onto serving dish. Garnish with toasted almond slices.
- Serve, and enjoy!
How to dry roast almond slices: Heat a skillet (with no oil or butter) on medium-low. Add the sliced almond slices to the skillet. Heat 2-3 minutes until they begin to turn light brown. Keep the almonds stirred while they cook, so they won't burn. The End.
Here’s one more to pin on your Pinterest boards!