About Snow and Snap Peas
Snap Peas Snow Peas
Snow peas are very perishable, and quickly decrease in sweetness, crispness, and nutrition. Try to eat them within a couple of days if you can.
Wash and pat dry, then lay on cloth or paper towels for a little while, to make sure they are completely dry. Place a paper towel on the bottom of a plastic or glass refrigerator storage container, then put in the dry snow peas, and cover. Store in the refrigerator.
If you don't have time to wash and dry them when you get home, dump them, unwashed, out single-layer on a long strip of paper towels; roll them up and place in a loose or perforated plastic bag.
Snow Peas are diva vegetables! They're true stars, and really shine when they're solo, or are the highlight. The super sweet, tender and crunchy pods are flat, and can be eaten whole; the peas inside remain undeveloped. They're wonderful eaten raw, as a snack; and add fabulous crunch to a salad, sandwich or wrap. If you want your salad snow peas to be extra super sweet, you can blanch them for about 30 seconds, then quick chill in a bowl of ice water. Drain, and then dry completely before refrigerating in a storage container.
To prepare, snap off the stem end of the pea, and pull away the string along the side. Smaller sized snow peas are often so tender that there is no need to pull the string off.
When cooked, snow peas become even sweeter. Just don't overcook; in a stir fry, they will be ready in about 1 minute. You'll know they're ready when they turn bright green.
Snow peas are not originally an Asian vegetable. They were developed in the 16th century in Holland.
Liz Talley, Urban Graze
All rights reserved©