I’m obsessed with this Sauteed Snow Peas Recipe, it makes a plain dinner sing with impossible crunch and bright, sneaky freshness you’ll demand on repeat.

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I’m obsessed with Snow Peas Stir Fry because it hits the spot when I want something bright, crunchy, and not dumb heavy. I love how snow peas snap and how the Water Chestnuts add that impossible pop.

But it’s the contrast that gets me, clean green flavor, tiny salty finishes from a splash of soy, and just enough sesame oil to make it smell like something worth eating. I don’t pretend it’s fancy.

Quick, loud, and refreshingly simple. Makes me want to eat the whole pan standing over the stove.

No regrets. Crunch, snap, salty, bright, and totally addictive now.

Ingredients

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Snow peas: crisp, bright green bite that keeps the dish fresh.
Water chestnuts: crunchy, juicy pops you’ll actually look forward to.
Vegetable oil: neutral fry buddy that won’t steal the show.
Sesame oil: nutty aroma, use less if you don’t love it.
Garlic: sharp, homey punch that makes everything taste like dinner.
Soy sauce: salty backbone, ties the veggies together nicely.
Oyster sauce: rich umami boost, optional but it’s really good.
Sugar: tiny touch of sweetness to balance salty notes.
Salt and pepper: basic seasoning that lets flavors pop.
Cornstarch slurry: light glossy finish, makes juices cling to veggies.
Scallions: fresh green brightness, sprinkle on at the end.
Toasted sesame seeds: little crunchy, toasty dots of flavor.

Ingredient Quantities

8 ounces (about 225 g) snow peas, trimmed and strings removed

8 ounces (about 1 can) sliced water chestnuts, drained

1 to 2 tablespoons vegetable oil or neutral oil

1 tablespoon sesame oil, divided (use less if you like)

2 cloves garlic, minced

1 to 2 tablespoons light soy sauce

1 tablespoon oyster sauce (optional but recommended)

1/2 teaspoon granulated sugar

1/4 teaspoon salt plus black pepper to taste

1 teaspoon cornstarch mixed with 2 tablespoons water (optional for a light glaze)

2 scallions, thinly sliced for garnish (optional)

1 teaspoon toasted sesame seeds for garnish (optional)

How to Make this

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1. Rinse and trim 8 ounces snow peas, pull off the strings, drain one 8 ounce can sliced water chestnuts and set both aside.

2. Mix 1 tablespoon sesame oil, 1 to 2 tablespoons light soy sauce, 1 tablespoon oyster sauce (if using), 1/2 teaspoon sugar, 1/4 teaspoon salt and black pepper to taste in a small bowl; taste it and adjust so it’s a little salty but balanced.

3. If you want a light glaze, stir 1 teaspoon cornstarch into 2 tablespoons water until smooth and set aside.

4. Heat a wok or large skillet over medium high heat until hot, then add 1 to 2 tablespoons vegetable oil and swirl to coat.

5. Add 2 cloves minced garlic and cook about 10 to 15 seconds, just until fragrant, don’t let it burn.

6. Toss in the snow peas and stir fry 1 to 2 minutes until they’re bright green and still crisp; splash in about half the soy mixture while stirring.

7. Add the drained water chestnuts and the rest of the soy/sesame/oyster sauce mix, stir another 30 to 45 seconds so everything is well coated and heated through.

8. If you want the sauce thicker, give the cornstarch slurry a quick stir and pour it in now, cook 10 to 20 seconds until sauce looks glossy and clings to the veggies.

9. Turn off the heat, drizzle the remaining 1 tablespoon sesame oil if you used only part earlier, toss once, then plate. Sprinkle thinly sliced scallions and 1 teaspoon toasted sesame seeds on top if you like. Serve hot.

Equipment Needed

1. Wok or large nonstick skillet
2. Tongs or a wide spatula for stir frying
3. Small bowl for mixing the sauce
4. Measuring spoons and 1 tablespoon measure (or a set you already have)
5. 1/2 cup measuring cup or liquid measure for the cornstarch slurry
6. Cutting board and a sharp knife for trimming snow peas and slicing scallions
7. Colander or fine mesh strainer to drain water chestnuts
8. Can opener
9. Small whisk or fork to blend the cornstarch slurry and sauces

FAQ

Q: Can I use fresh water chestnuts instead of canned?

A: Yes, you can. Fresh ones are crunchier and taste a bit sweeter, just peel and slice them thin. Canned are fine and way faster cause they’re already ready to go.

Q: Do I have to add the cornstarch slurry for a glaze?

A: No, it's optional. The slurry gives a light glossy sauce that clings to the peas and chestnuts. Skip it if you want a dryer stir fry or if you're watching carbs.

Q: What if I don't have oyster sauce or I'm vegetarian?

A: Use a mix of soy sauce and a splash of mushroom sauce or hoisin for a similar savory depth. It won't be exactly the same, but it’s tasty.

Q: How long should I cook the snow peas so they stay crisp?

A: Stir fry on high for 2 to 3 minutes. You want them bright green and a little snap left. Overcook and they get limp fast.

Q: Can I change the amount of sesame oil?

A: Definitely. Sesame oil is strong, so start with less if you’re unsure. Add more at the end for aroma, not during the whole cook time.

Q: How do I store and reheat leftovers?

A: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat quickly in a hot pan so they don't get soggy, or eat cold in a salad.

Snow Peas With Water Chestnuts Recipe Substitutions and Variations

Snow peas: swap with sugar snap peas (same crunch, a bit sweeter) or thin asparagus tips if you want a different green and texture.
Sliced water chestnuts: use sliced hearts of palm or canned bamboo shoots for crunch if you dont have water chestnuts.
Sesame oil: substitute with toasted walnut oil for nutty flavor or use 1/2 teaspoon of sesame seeds plus neutral oil if you dont have any toasted oil.
Oyster sauce: replace with hoisin sauce for sweetness and depth, or use a mix of 1 tablespoon soy sauce + 1 teaspoon brown sugar + a splash of Worcestershire for a similar umami effect.

Pro Tips

– Don’t overcook the snow peas. Sear them fast on high heat so they stay bright green and snap when you bite. If you cook them too long they go limp and sad.

– Toast the sesame seeds and even the scallions a little in the pan before you finish. It gives a nutty aroma and more texture, plus the scallions won’t taste raw. Watch them closely though, they burn quick.

– If you want more depth, add a splash of dry sherry or a teaspoon of rice vinegar to the sauce right at the end. It brightens everything and stops the dish from tasting flat.

– Make the cornstarch slurry only after your sauce is mixed and hot, and stir it first in a small cup so there’s no lumps. Add it slowly, you only need a few seconds for a glossy coat. Too much makes the veggies feel gummy.