The Ultimate Savory Snap Peas Stir-fry with Somi Shantan

Savory “Umashio” Snap Peas Stir-fry（スナップエンドウ旨塩炒め）

“Qing Chao Dou Miao” (Stir-Fried Pea Shoots): A Timeless Chinese Classic

I first discovered this dish at an authentic Szechuan restaurant in Tokyo, where a Chinese friend introduced it to me as an appetizer. I was absolutely blown away—how could a dish made almost entirely of pea shoots be so incredibly crunchy and bursting with flavor?

Today, I’m excited to share a luxurious twist on that classic using seasonal Snap Peas! While the standard “Pea Shoot Stir-fry” found in restaurants is delicious, using fully ripened snap peas elevates the sweetness and satisfaction to a whole new level.

Snap peas, a specialized variety of green peas, offer the perfect balance of a “snap” and a juicy texture. They are truly the ultimate way to savor the taste of spring.

The best part? The seasoning is just Somi Shantan! It’s a foolproof method that anyone can master.

I call this flavor profile “Umashio” (Savory Salt). It’s not just “salty”—it’s a divine fusion of rich Chinese-style broth and deep umami that makes it impossible to stop eating!

Give it a try for tonight’s dinner!

Quick Recap of the “Umashio” Golden Rules:

The Aromatics: Don’t skip the ginger and chili; they wake up the sweetness of the peas.
The Texture: High heat and a short cooking time (1–2 minutes) are non-negotiable to keep that signature “snap.”

🫛 The Three Pea Brothers: History & Nutrition

Did you know that Snow Peas, Garden Peas, and Snap Peas all come from the exact same plant? Even more surprising: they all start as Pea Shoots (Dou Miao)!

Stages of Growth and How to Eat Them

The name and role change depending on when the plant is harvested.

Growth Stage	Name	Parts Eaten	Characteristics
Sprout	Pea Shoots （豆苗：tomyo）	Stems & Leaves	Crunchy and fresh sprouts.
Very Early	Snow Peas （絹さや：kinusaya）	Pods	Flat pods, known as “Baby Peas.”
Near Mature	Garden Peas （グリンピース：green peas）	Seeds (Peas)	The pods are discarded; only the large inner peas are eaten.
Improved Variety	Snap Peas （スナップエンドウ：snap endo）	Pods & Peas	A “best of both worlds” variety where the pods stay tender even when the peas are large.

A Journey Through History

Old yet New: While peas have been cultivated since Ancient Egyptian times, they only became widely popular in Japan during the Meiji era. They are a relatively “new” addition to our daily dining tables!
Nutritional Powerhouse: Packed with Vitamins C, A, B1 (for fatigue recovery and skin health), fiber, and minerals.
Cooking Tip: To preserve these nutrients, the key is to keep cooking time short.

The Secret of the Seasoning: Somi Shantan vs. Weipa

You might wonder, “Which one should I use?” Actually, they share a very interesting history!

Somi Shantan: Originally developed and sold for professional/commercial use by Somi Foods.
Weipa: Distributed for home use by Kouki Shoko, using the base formula supplied by Somi Foods.

While they are sold by different companies and target different markets, their roots are the same. You can use either one in this recipe with perfect results!

Vegan Option: For those on a plant-based diet, Vegan Weipa is an excellent choice.

**味覇 (Waeper)**　味覇 (Waeper) is sold in several varieties to people overseas. Even vegans can use it. 　👉　https://koukishoko.co.jp/weipa/weipa-details.html

📊Nutrition Facts (Per serving) : Savory “Umashio” Snap Peas Stir-fry

Calories: 48 kcal
Protein: 1.9 g
Total Fat: 1.5 g
Total Carbohydrates: 6.5 g
Sodium: 0.7 g

🛒Ingredients (Serves 3) : Savory “Umashio” Snap Peas Stir-fry

Snap Peas: 170g
Grated Ginger: 4g
Red Chili Pepper: A pinch
Sesame Oil: 4g
Somi Shantan (or Weipa): 4g
Cooking Sake: 20g

🔪How to make Savory “Umashio” Snap Pea Stir-fry

Prep: Wash the snap peas and remove the tough strings.
Stir-fry: Heat sesame oil in a pan. Add ginger, chili, and snap peas. Stir-fry quickly over high heat.
Finish: Add the Somi Shantan and sake. Toss quickly until the flavor is evenly distributed.
💡 Cooking Point The golden rule is not to overcook! Finish within 1–2 minutes to maintain the vibrant color and “snap” texture.

Check out this video for a quick guide on how to easily remove the strings and master the stir-fry technique. (Note: The video uses Weipa, but you can use the same amount of Somi Shantan!)

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!

📖Related Link: Read the Japanese version of this article here! []　　