Snow peas, also called Chinese peas, are a “pod-edible” legume, rich in vitamins C, K, and A. They also contain fiber, protein, potassium, and iron. They are picked before the peas in the pod reach full maturity, at which point the pod becomes tough and inedible.
Snow peas are a common ingredient in many Chinese recipes. They add a bright green color and a satisfying crunchy texture with sweet flavor. They can be eaten raw, and there are many ways to prepare them.
You can store them in the refrigerator for up to 2 weeks, but they are best when used fresh.
Preparing snow peas
Before adding snow peas to a dish, rinse them and remove the strings along each side of the pod. The easiest way to do this is to grasp the stem, snap it off in your fingers, and peel along the side.
They can be steamed, stir-fried in a little oil (never more than 1 to 2 minutes, just enough to heat through). Most commonly, they are blanched in boiling water for 1 minute then plunged into ice water to stop the cooking. This ice-bath keeps them crisp.
Dishes that use snow peas
Chinese peas make a great addition to fried rice, fried noodles, lo mein, Singapore noodles, and many other dishes. Try them as an ingredient in these recipes.
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