How to Cook Snow Peas
Pour the snow peas into a colander., Drain and rinse the peas a second time. , Snap off 1 end of the pea., Blanch snow peas to preserve them., Heat 1 tbsp., Add 1/4 cup (25 g) of sliced almonds., Slice a medium shallot., Stir them with a wooden...
Step-by-Step Guide
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Step 1: Pour the snow peas into a colander.
Submerge the colander in a bowl of cold water.
Swish them around the water to clean them thoroughly. -
Step 2: Drain and rinse the peas a second time.
, Pull on the string that connects the tips to the outside edge of the pea.
Then, snap off the other side.
You will see if the pod has a fibrous string around the edge or not.
Since snow peas are immature pea pods, some are tender enough that the fibrous thread can be eaten.
You can also use a paring knife to remove the ends. , If you can’t use the peas within 2 days, start a pot of boiling water.
Throw the peas in for 1 minute, and then remove them and place them in an ice bath.
Drain the snow peas and store them in the refrigerator for 5 to 7 days. , (14.7 ml) of butter in a frying pan.
Turn your burner to medium high.
You can also use 1 tbsp. of olive oil or a mix of butter and olive oil.
For an Asian cuisine flavor, try a small portion of sesame oil in place of some of the olive oil.
Use garlic in place of the shallot.
Opt for pine nuts in place of almonds. , Stir them to toast them in the pan. , Add the shallot to the pan, along with 1/2 lb. (0.23 kg) of snow peas. , They should be a bright dark green and still crisp when you remove them from the heat. , Toss with salt and pepper. , Salt the water lightly and cover it. , Put a steamer basket inside. , Cover the saucepan with the lid. , Remove the lid and steamer basket. , Serve them immediately. -
Step 3: Snap off 1 end of the pea.
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Step 4: Blanch snow peas to preserve them.
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Step 5: Heat 1 tbsp.
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Step 6: Add 1/4 cup (25 g) of sliced almonds.
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Step 7: Slice a medium shallot.
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Step 8: Stir them with a wooden spoon for 2 minutes.
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Step 9: Squeeze 1/2 lemon over the top.
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Step 10: Place a saucepan with several inches of water on the stove
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Step 11: while you prep your peas.
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Step 12: Take the lid off when the water starts to boil.
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Step 13: Pour the snow peas into the steamer basket.
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Step 14: Set your kitchen timer for 3 minutes.
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Step 15: Season your peas with salt and pepper.
Detailed Guide
Submerge the colander in a bowl of cold water.
Swish them around the water to clean them thoroughly.
, Pull on the string that connects the tips to the outside edge of the pea.
Then, snap off the other side.
You will see if the pod has a fibrous string around the edge or not.
Since snow peas are immature pea pods, some are tender enough that the fibrous thread can be eaten.
You can also use a paring knife to remove the ends. , If you can’t use the peas within 2 days, start a pot of boiling water.
Throw the peas in for 1 minute, and then remove them and place them in an ice bath.
Drain the snow peas and store them in the refrigerator for 5 to 7 days. , (14.7 ml) of butter in a frying pan.
Turn your burner to medium high.
You can also use 1 tbsp. of olive oil or a mix of butter and olive oil.
For an Asian cuisine flavor, try a small portion of sesame oil in place of some of the olive oil.
Use garlic in place of the shallot.
Opt for pine nuts in place of almonds. , Stir them to toast them in the pan. , Add the shallot to the pan, along with 1/2 lb. (0.23 kg) of snow peas. , They should be a bright dark green and still crisp when you remove them from the heat. , Toss with salt and pepper. , Salt the water lightly and cover it. , Put a steamer basket inside. , Cover the saucepan with the lid. , Remove the lid and steamer basket. , Serve them immediately.
About the Author
Samuel Freeman
Writer and educator with a focus on practical cooking knowledge.
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