Snow Pea Stir-Fry

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A quick and easy vegetable stir-fry recipe

Add a healthy crunch to your lunch by packing Snow Pea Stir-Fry. This vegetable stir fry recipe is quick, easy, and perfect for cold winter days (but of course can be eaten any time of year!).

This stir-fry recipe is both gluten and dairy free. It could also be made vegetarian by swapping the chicken broth for vegetable broth. If you want to turn this into a heartier dish to serve at dinner, you could certainly serve on top of rice or noodles.

Snow Pea Stir-Fry Recipe

What’s the difference between Snow Peas, Garden Peas, and Snap Peas?

Snow Peas, also known as the Chinese pea pods, share common characteristics with garden and snap peas.  However, there is a difference between the three.

Snow Peas

  • Mild flavor
  • Small peas
  • Flat pods
  • Entire pod can be consumed

Garden Peas

  • Round pods
  • Sweet peas
  • Pods are not edible

Snap Peas

  • Cross between garden and snow peas
  • Whole pod is consumed
  • Sweet pea flavor
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Snow Pea Stir Fry


  • 2 cups snow peas
  • 2 cups broccoli florets
  • 2 cups carrot
  • 1/2 cup green onion 1 inch slices
  • 1 cup red bell pepper thinly sliced
  • 1 tbsp ginger grated
  • 1 tbsp garlic chopped
  • 3 tbsp vegetable oil
  • 1/4 cup chicken broth
  • 1/4 cup soy sauce
  • 3 tsp cornstarch



  • Combine broth, soy, and cornstarch in a small bowl.
  • Whisk ingredients together; set aside.

Stir Fry

  • Pour oil into large skillet or wok.
  • Preheat over medium-high heat.
  • Add ginger and garlic.
  • Stir fry for about 30 seconds.
  • Add broccoli, carrots, and red bell peppers. Stir fry for 2 minutes.
  • Add snow peas and green onions and stir fry for another 3 minutes.
  • Stir sauce and slowly pour over vegetables.
  • Continue to stir fry until thickened and vegetables are coated.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dish
Cuisine: Gluten-Free
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Happy eating!

Snow Pea Stir-Fry

About Lori

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

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1 Comment

  1. OMG!!! I absolutely loved this recipe! I threw in zucchini, squash, onions, and shredded sirloin. I also added 1/4th cup of mr. yoshidas and a splash of sweet wine and used beef broth instead of chicks broth. It was amazing and the kids gave two thumbs up! Definitely making again