This sugar snap pea recipe is so good! If you're lucky enough to grow them in your garden, this is one refreshing and light recipe that you can eat and enjoy all summer long. I would recommend topping them with even more fresh toasted sesame seeds once you reheat as well. When you're ready to eat, you can pop them in the microwave to warm up or add a bit more sesame oil into a pan and heat them up quickly on the stove. You can store these Asian Sugar Snapped Peas in an airtight container in the fridge. The blanched snow peas can now be used in any recipe that calls for beans or peas. Once cooled, drain and discard the water. Just think of them as crunchy cooked peas! To cook, blanch the snow peas in boiling water for 2 minutes, then plunge them into ice water to cool. There is supposed to be a bit of a crunch with these peas so don't try to keep cooking them until they "soften". Now that you know the difference between the two, make certain to use sugar snap peas and not snow peas for this recipe! to have even more veggies with your dish. Add in red pepper, onions, mushrooms, etc. Sugar snap peas pair perfectly with other types of veggies. Note: snow peas cannot be eaten raw, because in this state they. Cover and simmer 2 minutes, then uncover and boil until the water evaporates, 2 more minutes. Remove the string or use stringless pea variety so that you can easily bite into them and have a crisp and clean bite. You can cook snow peas, but also stir-fry, steam, stew, or blanch them for use in salads. Add 8 ounces snow peas, 1 bunch chopped scallions, a pinch of sugar and 1/4 cup water. But if you see peas in the pods that are flat, that is your biggest indicator that you're looking at snow peas. If you see peas in the pod that are plump and round, you can be pretty confident that you're looking at sugar snap peas. When buying the peas, the biggest difference between snow peas and sugar snap peas is that the snow peas are going to be flatter. That's why I recommend using sugar snap peas. Snow peas are less crunchy, sweet, and not as succulent. Turn off the heat, add the sesame oil, and stir.Ĥ. Add sugar snap peas and soy sauce, and cook, stirring occasionally, for about 5-7 minutes.ģ. In a large skillet, saute the garlic and ginger in oil for 1 minute over medium heat.Ģ. Toast them, to add more depth of flavor.ġ. I don't recommend using ginger powder here. Grapeseed or your favorite neutral tasting oil.
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