Once again I find myself publishing a short post, more as reminder to myself and a quick introduction to sugar snap peas for my kids as opposed to an in depth deep dive into every aspect of this legume.
For anyone who has ever worked with or prepared sugar snap peas, there really isn’t much to review. But for those of us who came to the game late in life or who have not yet ever whipped up a batch, there are a few things to know.
Don’t cook the peas too long, and don’t forget to peel the strings out.
Sugar snap peas are a cross between snow peas, those really flat pea pods you often find in stir frys and the more common pea pod, resulting in a sweeter more tender version than either of the parents.
But that still leaves those annoying strings, so take the time to remove them. I used my fingers in the video above, but that can sometimes result in a sore thumb nail from all of the pinching. So it might be wise to use a small knife to hold down or pinch the stem end and peel the string out.
Once the strings have been removed from the sugar snap peas, there isn’t much left to do. I add about one or two teaspoons of olive oil to the peas, just enough to barely cover them all without being greasy but still ready to be fairly heavily seasoned with kosher salt.
And then all that is left is to make sure you don’t overcook them, a little under done is way better than over done!
Sugar Snap Peas
- sugar snap peas about 250 grams for 2 people, 500 g for 4 people
- 2 tsp olive oil just enough to barely coat the peas in a mixing bowl
- 2 tsp kosher salt
- remove strings from the pea pods by pinching stem end and pulling down the length of the pea pod
- toss cleaned sugar snap peas in mixing bowl with the olive oil, just enough to coat
- add salt and toss to coat
- heat pan on stove over medium to medium high heat – do not add any cooking fat
- once pan is hot, add peas and toss every minute or so until lightly scorched and done while still being slightly crunchy, maybe 3-4 minutes