Sugar Snap Peas
Cooking Methods
| Method | Temp | Time | Notes |
|---|---|---|---|
| Sautéed | Medium-high heat | 3–5 min | Stir constantly and pull as soon as pods are bright green with a bit of crunch left. |
| Blanched | Boiling salted water, then ice bath | 1.5–2 min | Shock immediately in ice water to set the bright green color for salads. |
| Roasted | 450°F (230°C) | 10–12 min | Preheat the baking sheet and dry pods well before tossing with oil so they blister rather than steam. |
| Stir-Fried | Medium-high heat, wok or large skillet | ~8 min | Bloom garlic or ginger briefly before adding the peas. |
Sugar snap peas cook very fast — pull them the moment they turn bright green to keep their crisp snap.
Recipes
- Blanched Sugar Snap PeasAmerica's Test Kitchen
- Roasted Sugar Snap Peas (so irresistible!)Rachel Cooks
- Sautéed Snap PeasIt's a Veg World After All
- How to Cook Sugar Snap Peas (Perfect Every Time!)Minimalist Baker
- Sugar snap peas stir fryCadry's Kitchen