Sugar snap peas are one of the two varieties of pea pods. Unlike their flat snow pea counterpart – snap peas have plump pods containing juicy peas inside. Snap peas have a string along their edge that can be removed by holding the leafy stem and pulling from end to end.
Each one cup serving contains 35 calories and 2 grams of fiber. They are a good source of vitamin C, potassium, magnesium, and folate.
When food shopping – look for pea pods that are firm, plump, and bright green in color. They should be stored in the refrigerator. Snap peas can also be purchased frozen and steamed before use. The nutrition content is identical in frozen vegetables. The best part is they last a year in the freezer instead of a week or two like they would in the refrigerator.
Here are our favorite ways to use them!
– Add to a stir fry with chicken or shrimp and mixed vegetables, serve with 1/2 cup brown rice.
– Boil for 3 minutes and immediately immerse in ice water. Serve with 2 tbsp hummus.
– Mix into to a quinoa or mixed green salad for a crunchy addition.
- 2 tsp olive oil
- 3/4 pound sugar snap peas trimmed
- 10 ea baby carrots julienned
- 3 ea green onions chopped
- 1/2 ea garlic clove
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/8 tsp red pepper flakes
- 1 tbsp fresh mint chopped
Heat oil in a large skillet over medium heat. Add the sugar snap peas, green onion, and garlic. Season with salt and pepper. Stir-fry for 4 minutes, then remove from heat and stir in the mint leaves.