Sugar Snap Peas

Sugar snap peas are a delightful snack enjoyed raw, lightly steamed, or added to soups.  To store, put unwashed peas in a perforated plastic bag in the crisp drawer of your refrigerator and eat within four to five days.  Snap peas are an excellent source of vitamin C and a good source of vitamin K.  My personal favorite way to eat them is fresh off the vine, but second favorite is lightly steamed with soy sauce!

Recipe List:
Sautéed Sugar Snap Peas with Carrots and Honey Glaze
Three Pea (or Greens) Stir Fry


Sautéed Sugar Snap Peas with Carrots and Honey Glaze

From Farmer John’s Cookbook

1/2-1 pound sugar snap peas
2 medium carrots, peeled
2 Tbsp butter
1 Tbsp honey
Freshly ground black pepper

Remove the strings from both edges of the pea pods.  Cut each carrot into thirds.  Slice each third, lengthwise, into quarters so that the slices are about the size and shape of the sugar snap peas.  Place the carrots in a steamer basket set over 1 1/2 inched boiling water, cover, and steam until they are just crisp-tender, 3-5 minutes.  Drain the carrots in a colander.  Melt the butter in a large skillet over medium heat.  Add the sugar snap peas; cook, stirring frequently, for 5 minutes.  Add the carrots.  Continue to cook and stir until the peas are bright green and crisp-tender, about 3 minutes.  Add the honey and cook for 1 more minute, stirring constantly, until the peas and carrots are thoroughly glazed with the honey.  Remove the skillet from heat.  Season generously with pepper.

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Three Pea (or Greens) Stir Fry

This recipe comes from the “Simply in Season” Cookbook, and instead of the 3 kinds of peas it calls for, you can substitute 12-16 loosely packed cups of stemmed and chopped fresh greens (think Spinach, Pac Choi, or Kale). After adding greens to the garlic, oil, ginger, and hot chilies, cover and cook until just wilted, about 5 minutes. Add water if necessary. Season with salt and pepper to taste. Drizzle with balsamic vinegar immediately before serving.

1 large clove garlic (minced)
1 Tbs ginger root (peeled, minced)
1/8-1/4 tsp crushed hot chilies
1 1/2 cups sugar snap peas (cut in 1-inch pieces)
1 1/2 cups snow peas (cut in 1-inch pieces)
1 cup peas
1 tsp soy sauce
1 tsp sesame seed oil

Heat 1 Tbs oil in large frying pan over moderately high heat until hot but not smoking. Add ingredients and stir-fry until fragrant, about 1 minute.
Add sugar snap and snow peas and cook until crisp-tender, about 3 minutes.
Add peas and stir-fry until hot, about 2 minutes. Remove from heat.
Stir in soy sauce and sesame seed oil. Sprinkle with toasted sesame seeds and salt to taste. Serve immediately.

Citrus Variation: Omit garlic, crushed dried chilies, soy sauce, sesame seed oil, and sesame seeds. Add 1/2 tsp grated orange peel with the sugar snap and snow peas.

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