Snow Peas

Snow Peas, Edible Podded Peas, and Sugar Snaps
Description - The pods of snow peas are flat and thin with the bulge of the tiny seed barely visible at prime eating stage.
The bright green pods should be turgid and crisp. They contain five to seven seeds and reach a length of two to three
inches. The pods of sugar snaps are plump like regular English peas but are sweet and tender, thus eaten whole
without being shelled, eaten raw or cooked. The vigorous growing vine is a legume.
Culture - Plant six to eight weeks before the last expected spring killing frost. Peas grow best in well-drained sandy soil.
Plant seed in single rows about one inch deep with seed spaced about five inches apart. Trellis the plants to support
the vines and keep pods from touching the soil. Maintain good soil moisture during bloom, pod set and pod fill for
tenderest, sweetest pods.
Stir-fry snow peas
Serves 2 to 4
8 - 10 ounces snow peas
1 tablespoon canola, olive, or peanut oil, or as needed
1 tablespoon finely chopped garlic
1/4 teaspoon salt, or to taste
1 - 2 tablespoons low-sodium soy sauce (such as Kikkoman), to taste
Rinse the snow peas and trim the ends.
Heat the oil in a preheated wok or skillet on medium-high heat. When the oil is hot, add the finely chopped garlic. Stir-fry briefly until it is aromatic, then add the snow peas and salt.
Stir-fry briefly, then add the soy sauce. Stir-fry for another minute and serve. (Total stir-frying time for snow peas is about 2 minutes.)
Chicken with snow peas
serves 3 - 4.
Prep Time: 30 minutes
Cook Time: 7 minutes
Total Time: 37 minutes
3/4 chicken meat (boneless, skinless chicken breasts are good)
1 tablespoon light soy sauce
1 1/2 teaspoons Chinese rice wine or dry sherry
1/2 teaspoon Asian sesame oil
1 1/2 teaspoons cornstarch
1/3 cup water
1 1/2 tablespoons oyster sauce
1 1/2 teaspoons Chinese rice wine or dry sherry
1/2 teaspoon granulated sugar
1 teaspoon cornstarch
6 - 8 ounces snow peas (mangetout)
1/4 -1/2 teaspoon salt, as desired
peanut or vegetable oil (canola is good) for blanching the chicken and stir-frying
1. Cut the chicken meat into large cubes. Add the marinade ingredients, adding the cornstarch last.
Marinate the chicken for 20 - 30 minutes.
2. While the chicken is marinating, prepare the sauce and ingredients. In a small bowl, combine the
sauce ingredients, whisking in the cornstarch. String the snow peas, rinse and pat dry with paper towels.
3. Heat the wok and add 1 1/2 cups oil. When the oil is hot, add the chicken cubes. Blanch in the hot oil for
about 30 seconds, using a spatula or long cooking chopsticks to separate the chicken cubes.
Remove the chicken cubes and drain.
4. Remove all but 2 tablespoons oil from the wok. Add the salt. Add the snow peas. Stir-fry until the snow peas turn bright green (about 2 minutes).
5. Add the chicken back into the pan. Give the sauce a quick re-stir and add in the middle of the wok, stirring quickly to thicken. When the sauce thickens, mix everything together. Heat through and serve hot.