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Sauteed Sugar Snap Peas and Green Beans

Rated as 4 out of 5 Stars

"This recipe works well with fresh or frozen veggies and the flavors with the herbs will knock your socks off. It is a larger recipe but reheats well ."
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30 m servings 74
Original recipe yields 10 servings


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  1. Combine water, olive oil, garlic, thyme, rosemary, basil, parsley, and mint in a wok over high heat. Bring to a boil. Slide sugar snap peas and green beans into the wok and toss to coat. Cover wok and reduce heat to medium. Cook, tossing occasionally, until peas and beans are bright green and tender-crisp, about 10 minutes. Season with salt.


  • Cook's Note:
  • Using frozen veggies cuts down on prep time considerably. Place both in a colander and run warm water over them until thawed, then continue with the recipe.

Nutrition Facts

Per Serving: 74 calories; 1 12.6 3.5 0 100 Full nutrition

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Made as written and this turned out pretty good. Lose the mint and you'll have a 5 star. It just didn't belong. Other than that, this was a great recipe.