Prepping Snow Peas
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.
Drain and rinse the peas a second time.
Snap off 1 end of the pea. 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.
Blanch snow peas to preserve them. 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.Cook Snow Peas Step 4Bullet1 Version 2.jpg
Sauteing Snow Peas
Heat 1 tbsp. (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.
Add 1/4 cup (25 g) of sliced almonds. Stir them to toast them in the pan.
Slice a medium shallot. Add the shallot to the pan, along with 1/2 lb. (0.23 kg) of snow peas.
Stir them with a wooden spoon for 2 minutes. They should be a bright dark green and still crisp when you remove them from the heat.
Squeeze 1/2 lemon over the top. Toss with salt and pepper.
Steaming Snow Peas
Place a saucepan with several inches of water on the stove, while you prep your peas. Salt the water lightly and cover it.
Take the lid off when the water starts to boil. Put a steamer basket inside.
Pour the snow peas into the steamer basket. Cover the saucepan with the lid.Cook Snow Peas Step 12Bullet1.jpg
Set your kitchen timer for 3 minutes. Remove the lid and steamer basket.
Season your peas with salt and pepper. Serve them immediately.
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