In my opinion, sugar snap peas are best just washed and eaten raw or steamed slightly to enhance their sugary flavor. Cooking them takes away the crispy crunchy texture which is half the fun of eating them in the first place. But for those of you who want to try something different with them, here are a couple of recipes that are pretty basic and simple.
SPICY SUGAR SNAP PEAS WITH MUSTARD
1 lb. fresh sugar snap peas
1 tbsp. whole mustard seeds
4 tbsp. olive oil
4 cloves garlic, finely chopped
1 hot dried red chili
Salt and pepper to taste
Heat the oil in a large skillet over high heat. When hot, add the mustard seeds. As soon as the mustard seeds begin to pop, add the garlic, then add the red chili and stir for a few seconds. Put in the sugar snap peas and season to taste. Let cook for a few minutes until they have absorbed the flavor of the spices.
1 tbsp. whole mustard seeds
4 tbsp. olive oil
4 cloves garlic, finely chopped
1 hot dried red chili
Salt and pepper to taste
Heat the oil in a large skillet over high heat. When hot, add the mustard seeds. As soon as the mustard seeds begin to pop, add the garlic, then add the red chili and stir for a few seconds. Put in the sugar snap peas and season to taste. Let cook for a few minutes until they have absorbed the flavor of the spices.
SNAP PEAS WITH BACON DRESSING
3 slices bacon, diced
1/2 lb. fresh sugar snap peas
2 tbsp. water
2 tsp. finely chopped onion
1/4 tsp. celery seed
1/4 tsp. salt
1/3 c. tomato juice
1 tsp. vinegar
Brown bacon lightly in saucepan. Add peas, water, onion, celery seed, and salt. Bring to a full boil over medium-high heat. Reduce heat; cover and simmer for 3 to 5 minutes or until peas are tender. Add tomato juice and vinegar. Heat and serve. Makes 3 servings.
3 slices bacon, diced
1/2 lb. fresh sugar snap peas
2 tbsp. water
2 tsp. finely chopped onion
1/4 tsp. celery seed
1/4 tsp. salt
1/3 c. tomato juice
1 tsp. vinegar
Brown bacon lightly in saucepan. Add peas, water, onion, celery seed, and salt. Bring to a full boil over medium-high heat. Reduce heat; cover and simmer for 3 to 5 minutes or until peas are tender. Add tomato juice and vinegar. Heat and serve. Makes 3 servings.
SNAP PEA STIR FRY
1 c. cooked pork *
1 lb. sugar snap peas
1 clove garlic, minced
2 tbsp.olive oil
1/2 tsp. fresh grated ginger
1 c. thinly sliced celery
1 c. thinly sliced mushrooms
15 oz. can water chestnuts, sliced, drained*
1/3 c. chicken broth
1 tsp. cornstarch
1 tbsp. soy sauce
1 tbsp. sherry
In a wok heat oil over high heat. Reduce heat, add ginger, garlic, peas, pork, chestnuts and celery. Stir fry 3 minutes. Add mushrooms; stir fry 1 minute. Mix cornstarch, soy sauce and sherry together. Stir into wok. Bring to boil. Serve at once. Serves 4-6.
1 lb. sugar snap peas
1 clove garlic, minced
2 tbsp.olive oil
1/2 tsp. fresh grated ginger
1 c. thinly sliced celery
1 c. thinly sliced mushrooms
15 oz. can water chestnuts, sliced, drained*
1/3 c. chicken broth
1 tsp. cornstarch
1 tbsp. soy sauce
1 tbsp. sherry
In a wok heat oil over high heat. Reduce heat, add ginger, garlic, peas, pork, chestnuts and celery. Stir fry 3 minutes. Add mushrooms; stir fry 1 minute. Mix cornstarch, soy sauce and sherry together. Stir into wok. Bring to boil. Serve at once. Serves 4-6.
*If you are vegetarian, substitute a firm tofu, cubed, for the pork. Also, you can leave out or reduce the quantity of water chestnuts in this recipe. I don't eat water chestnuts, so I just use bok choy stems or something else crunchy as a substitute.
