As much as I love vegetables, I’m willing to admit that sometimes just incorporating them into your recipes or daily routines can be a challenge. There is of course the preparation, then, depending on what you choose, the cooking time. (I’m looking at you, broccoli and cauliflower!)
This is not the case with snow peas. These legumes with fully edible pods and seeds can be enjoyed raw, steamed briefly, or thrown into a pan or wok for quick stir-frying. They also require very little preparation. Some recipes specify cutting off the ends, but truth be told, I rarely worry about that. Additionally, snow peas are sweet, chewy and crunchy, making them an easy product to sell to people who would otherwise be reluctant vegetable eaters. I distinctly remember them being one of the few green things I happily gulped down during our regular outings to the Chinese restaurant when I was a kid.
Their flavor, color and ease of cooking make snow peas a natural in stir-fries, alongside other vegetables, your choice of protein and noodles or rice. These recipes from our archives point in that direction, although I’ve also included some brilliant salads.
