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.
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You can store these Asian Sugar Snapped Peas in an airtight container in the fridge. Just think of them as crunchy cooked peas! 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. Fill a medium saucepan with enough water to fully cover peas. Remove the string or use stringless pea variety so that you can easily bite into them and have a crisp and clean bite. The Sugar Snap differs from traditional garden peas (like Green Arrow) in that. When my Sugar Snaps start to ripen they become the center of the garden and remain so until all the pods are gone. But if you see peas in the pods that are flat, that is your biggest indicator that you're looking at snow peas. The Sugar Snap is actually a relative newcomer to the garden (first introduced in 1979), but it is now established as one of the great treats of spring. 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.
![sugar snap peas sugar snap peas](http://img.thrfun.com/img/012/203/sugar_snap_peas_l.jpg)
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. Add the carrot, rice wine, and salt and stir-fry for about 2 minutes, until the peas are soft yet still crunchy and bright green. I don't recommend using ginger powder here. Add the garlic and stir-fry for 10 seconds. Grapeseed or your favorite neutral tasting oil.