Sesame Snap Peas

Sesame Snap Peas

NJFoodies 1

"Sesame and chili oils add rich flavor and a little kick to naturally sweet snap peas. This versatile side dish has an Asian feel to it, so goes well with Asian dishes. Scale this recipe up or down easily for larger or smaller crowds."


15 m servings 59 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 59 kcal
  • 3%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 4.4g
  • 1%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Heat the sesame oil and chili oil in a wok or skillet over medium-high heat until the oil shimmers with heat. Cook and stir the snap peas until they turn bright green and start to become tender, about 4 minutes. Sprinkle with salt and black pepper as they cook. Sprinkle peas with sesame seeds, and stir a few times to mix before serving.
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  1. 8 Ratings


Loved this recipe! One thing I wanted to mention is that I added mushrooms to the mix because I think they go hand in hand with snap peas. Again, the recipe turned out perfect for me BUT I do fe...

Just a bit oily...will cut back a little on the oil the next time. We enjoyed these snap peas, and they really are a snap to prepare (no pun intended).

pretty good...couldn't find chili I used a little olive oil and cayenne pepper instead...tried it...didn't have a whole lotta flavor...threw in some garlic and onion...and it turned out...

I think the flavors were too overpowering for the snap peas. I'll just keep making my snap peas more simply.

Delicious! I halved the chili oil, but followed the recipe otherwise. They came out perfectly...will def be making these again~YUM! Thanks for sharing. :)

I omitted the chili oil because I don't like spicy food- but crisp and excellent!

This was good, but when I added the garlic and onions and sauted all together I was told it tasted "bitter". I enjoyed it, but my company didn't. Oh well, lesson learned.