Snow peas blister in a hot pan while staying crisp inside. Warm oil with chili, lime zest and toasted sesame seeds turns them into a fresh, spicy side dish that’s on the table in just a few minutes.
Snow peas have a thin, edible pod and are at their best when they’re still firm. In the Netherlands, they’re widely available in spring and early summer; outside the season, you can also use refrigerated ones. Choose snow peas that are bright green, with no limp or dried-out spots. Remove the tough ends and any strings along the seam. Dry the snow peas well after washing: moisture on the pods lowers the temperature in the pan and makes them harder to blister.
Their flavor is mild and green, with a hint of sweetness. That’s why lime and chili work so well with them: the zest adds fragrant citrus notes, the juice brings a sharp tang, and the chili oil has a warm, rounded flavor. If you like more heat, use extra chili flakes; for a milder version, half a teaspoon is enough. The amount of seeds in chili flakes varies, so it’s best to build up the heat gradually.
A wide skillet or wok and high heat matter more than a long cooking time. Give the snow peas plenty of room, frying them in two batches if needed. In an overcrowded pan, they release moisture and soften instead of developing brown blisters. Keep the cooking time short: a little color on the outside adds toasted notes, while the inside stays fresh and crisp. Toasting sesame seeds in a dry pan brings out their nutty flavor; keep an eye on them, as small seeds color quickly.
Neutral oil, such as sunflower or peanut oil, lets the lime and chili shine. Warm the oil gently before adding the chili, and remove the pan from the heat as soon as the flakes become fragrant; oil that’s too hot can make chili bitter. No fresh lime on hand? A little rice vinegar can replace the juice, but leave out the zest and taste before serving to check the balance. Cilantro adds a fresh, herbal note; finely chopped mint is another option.
Serve the snow peas right away to keep their crisp texture. They go well with rice, noodles or fried tofu, and can also provide a fresh contrast alongside a meal with roasted or fried flavors. Serve them as a side dish and spoon any oil left at the bottom of the bowl over the snow peas. Store leftovers covered in the fridge and eat them within two days; they’ll soften when reheated, so warming them briefly in a hot pan works better than cooking them for a long time.
Toast the sesame seeds in a dry skillet over medium heat for 1–2 minutes, until fragrant and lightly colored. Transfer to a plate.
Warm 1½ tbsp neutral oil in a small saucepan over low heat. Stir in the chili flakes and heat for 1 minute, until the oil is fragrant. Remove from the heat and stir in the lime zest and juice.
Heat a wide skillet or wok over high heat. Add 1 tbsp neutral oil and fry the snow peas in a single layer for 2–3 minutes, tossing, until blistered in places but still firm. Fry them in two batches if needed.
Put the snow peas in a bowl and immediately toss with the chili-lime oil and salt. Toss through the sesame seeds and cilantro just before serving.
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