How do you cook snap peas?!


Question: Steamed Snap Peas:
1 1/2 pounds snap peas, rinsed and drained
2 teaspoons butter
1 teaspoon sugar
1/2 teaspoon (a couple of pinches) salt
Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 teaspoon sugar. Reduce heat to simmer. Cover and steam snap peas 3 minutes. Remove cover and season snap peas with a little salt. Serve cooked snap peas with slotted spoon to allow for draining.
Yield: 4 servings

nfd?


Answers: Steamed Snap Peas:
1 1/2 pounds snap peas, rinsed and drained
2 teaspoons butter
1 teaspoon sugar
1/2 teaspoon (a couple of pinches) salt
Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 teaspoon sugar. Reduce heat to simmer. Cover and steam snap peas 3 minutes. Remove cover and season snap peas with a little salt. Serve cooked snap peas with slotted spoon to allow for draining.
Yield: 4 servings

nfd?

SAUTEED SUGAR SNAP PEAS

1 lb. sugar snap peas
3 tbsp. vegetable oil (1/2 sesame oil is great)
1 tsp. finely minced garlic
1 tbsp. fresh ginger, finely shredded
1/2 tsp. salt
1/4 tsp. black pepper
Crush crispy bacon
1/3 c. julienned red onion
String peas by beginning at tip and pulling it down. If peas are very young, you can omit this step. Cut off stem ends and leave whole. Place in colander and rinse under cold water. Shake well and drain.
In large skillet heat oil. Add garlic and ginger and saute briefly about 30 seconds. Add peas and, over medium high heat, toss and cook for 2-4 minutes, depending on how large they are. Do not overcook. Add salt, pepper, red onion just as they are finished cooking. They can also be awesome with some crumble crispy bacon.

steam them.

in a microwave, like everything else...DUH GOD WHAT IS WRONG WITH YOU????????

The simple and correct procedure for cooking Snap Peas or as the french call them Mange Tout is to blanch them.

Bring a medium sized pot of salted water to a raging boil and slide in the peas.When the water comes back to the boil take them out and run them under cold water,

Lovely.

You can use them in salads as they are as they have a wonderful flavour cold and are really sweet.

If you want re-cook them add them to any recipe just before you are going to serve , EASY

best way is to stir fry them, I use flavoured stock to stir fry, it cuts down the fats you are eating.

I like mine saute'd in butter.
And you cannot "fry" in stock. That would be boiling.

I like to steam them or saute them with butter and a little minced garlic.





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