Kale, spinach, broccoli – do you get the feeling you’re using the same greens in your meals over and over again? There’s such a big world of green vegetables out there that you never know what you’re missing until you’re presented with it. Enter, my sauteed snow peas – a perfect side dish that’s low in calories, but high in flavor. With a crisp texture when they’re raw, cooking snow peas brings out their subtle, sweet taste and softens them so they’re tender. Whilst you can enjoy a raw snow pea recipe, mine will show you how to cook snow peas quickly and with maximum flavor. They are perfect for adding to your next meal or as a side dish to enjoy with friends and family. There’s no one way how to eat snow peas. But I find that a quick sautee or a brief steam will bring out the best flavor and keep the texture tender and soft with just a bit of crunch. And this snow pea recipe is best when cooked and prepared properly. These little pods are packed full of Vitamin C and will be at their peak flavor and crispness during the spring months. So, as you’re swapping out brussels sprouts, spinach, and kale at the end of their seasons, this snow peas recipe makes the perfect replacement.
Snow Peas Vs Snap Peas
While both have the appearance of flat peas, snow peas (also known as Chinese snow peas and mangetout) and the more common sugar snap peas are very different. Snow peas have flat pods with smaller peas inside, while sugar snaps are more rounded and have fuller peas within the pod. If you want to know more about the differences between these two peas, check out this quick stir fry sugar snaps recipe.
Ingredients for This Snow Peas Recipe
Fresh snow peas: These are sometimes known as mangetout or Chinese snow peas, so you can use any you find at the store or market. For the best results, you want pods that are firm to the touch with medium-sized peas within. Garlic: Use fresh garlic for the best flavor. Olive oil: This is a great oil for sauteeing, both for flavor and speed. If you prefer, you can also use walnut oil, avocado oil, or, in a pinch, sunflower or even sesame oil. Alternatively, if wanted, you can use butter. Spices: I use kosher salt, pepper, and chili flakes (those are optional). A splash of water: Optional to help steam the pods.
How to Prepare Snow Peas
When preparing snow peas, you need to do it correctly so they cook all the way properly through – and don’t have any unpleasant strings hanging around that’ll ruin the eating experience. Here’s how to trim snow peas before cooking to prevent any nasty stringiness. Rinse your snow peas thoroughly with cold water and let them dry for a few moments. Trim the stem end of the snow pea with a sharp knife. Then trim the opposite end and, using the knife or your fingers, gently pull the string that is attached to the pod down its length. If you prefer, you can also cut the snow peas in half to cook, but I like keeping them whole. If you do cut them, remember to adjust your cooking time. Snow peas can vary in size when you buy them in packets at the grocery store, so, likely, not all of the ones you use for this snow peas recipe will require de-stringing or much preparation. You can make your own judgment as you’re preparing this dish. Then, mince or grate the garlic, ready for cooking.
How to Cook Snow Peas
Heat your skillet over medium heat and add the olive oil. If you have a wok, it works great for this recipe. Add the snow pea pods directly to the hot skillet and stir them so they’re completely coated with the oil. Stir-fry them for a couple of minutes, tossing/stirring every now and then. Then, add the garlic, stir, and cook for about 1 minute until they are tender-crisp. If you want, add a splash of water to the pan to allow the pods to steam for a further 2-3 minutes. Season the snow peas recipe with salt, pepper, and red pepper flakes (if using). You can also sprinkle some toasted sesame seeds or add a drizzle of soy sauce over the snow pea stir fry. Snow peas are best enjoyed immediately when fresh. Enjoy this snow peas recipe with cuts from an easy roast chicken, a filet of teriyaki salmon, or Chinese eggplant, and a thick garlic-ky sauce.
More Side Dish Recipes
Sauteed Arugula Recipe Roasted Radishes Garlic Sauteed Spinach Cream of Asparagus Soup Sauteed Green Peas
If you try this gluten-free snow peas recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
