Stir-Fried Sugar Snap Peas and Radishes

Recipe: Stir-Fried Sugar Snap Peas and Radishes

Makes : 4 servings | Salads/Sides Dairy Free , Vegan , Vegetarian
Quick cooking brightens the peas and turns the radishes a lovely pink hue. Taste the radish greens to see if you like their peppery flavor. If so, toss them into the pan along with the radishes. Just be sure to rinse them really well first to remove any hidden dirt. Snow peas make a great substitute if sugar snaps aren't available.


  • 2 tablespoons vegetable oil
  • 1 pound sugar snap peas, strings removed
  • 1/4 teaspoon red pepper flakes
  • 1 bunch red radishes (about 10), trimmed and quartered
  • 1/2 teaspoon salt
  • 2 tablespoons fresh lime juice
  • 4 tablespoons chopped fresh cilantro
  • 1/2 teaspoon toasted sesame oil


  • Heat a wok or a large frying pan over moderately high heat. Add the vegetable oil and the snow peas and cook, stirring frequently, until almost tender, about 3 minutes. Add the radishes, salt, and red pepper flakes and cook, stirring, for one minute longer.
  • Remove the pan from the heat and stir in the lime juice and cilantro. Drizzle the sesame oil over the peas and radishes.

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  1. Lisa says:

    What a great idea to use radishes in stir-fry! I also live in the Portland area and came across this recipe at a time when my crisper was stocked with farmers market radishes and snow peas. Tonight I incorporated them into my own stir-fry recipe and LOVED it. I don’t think radishes would ever have occurred to me. Thanks again for a great idea!

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