Thai–Style Bean Sprouts and Snap Peas

2 tablespoons vegetable oil

1 small onion, thinly sliced

1 (1-inch) piece ginger, peeled and minced Pinch of white pepper

1 tablespoon soy sauce

½ pound sugar snap peas, trimmed

1 pound bean sprouts, rinsed thoroughly and trimmed if necessary

Salt and sugar to taste

  • Heat the vegetable oil over medium-high heat in a large skillet.

  • Add the onion and the ginger and sauté for 1 minute.

  • Stir in the white pepper and the soy sauce.

  • Add the sugar snap peas and cook, stirring constantly, for 1 minute.

  • Add the bean sprouts and cook for 1 more minute while stirring constantly.

  • Add up to ½ teaspoon of salt and a large pinch of sugar to adjust the balance of the sauce. Serve immediately.

Serves 4–6

This recipe lets the peas shine without overpowering their sweet, delicate flavor with anything heavy or overly spicy. The bean sprouts add a nice contrast.

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