As much as I love vegetables, I’m willing to acknowledge that sometimes just getting them into your everyday recipes or routines can be a challenge. There’s the prep, of course, and then, depending on what you choose, the amount of time they take to cook. (Looking at you, broccoli and cauliflower!)
Not so with snow peas. These legumes with completely edible pods and seeds can be enjoyed raw, briefly steamed, or tossed in a skillet or wok to quickly sauté. They require very little prep, too. Some recipes specify that you cut the ends off, but, truthfully, I seldom bother. Moreover, snow peas are sweet, mellow and crisp, making them an easy sell for people who might otherwise be reluctant vegetable consumers. I distinctly remember them being one of the few green things I’d happily gobble on our regular Chinese restaurant outings as a kid.
Their flavor, color and ease of cooking make snow peas a natural inclusion in stir-fries, paired with other vegetables, your choice of protein and noodles or rice. These recipes from our archives skew in that direction, though I’ve included a few brilliant salads as well.
