You can store these Asian Sugar Snapped Peas in an airtight container in the fridge. Just think of them as crunchy cooked peas! There is supposed to be a bit of a crunch with these peas so don't try to keep cooking them until they 'soften'. Now that you know the difference between the two, make certain to use sugar snap peas and not snow peas for this recipe! to have even more veggies with your dish. Add in red pepper, onions, mushrooms, etc.

Sugar snap peas pair perfectly with other types of veggies. Remove the string or use stringless pea variety so that you can easily bite into them and have a crisp and clean bite. But if you see peas in the pods that are flat, that is your biggest indicator that you're looking at snow peas. If you see peas in the pod that are plump and round, you can be pretty confident that you're looking at sugar snap peas. When buying the peas, the biggest difference between snow peas and sugar snap peas is that the snow peas are going to be flatter. That's why I recommend using sugar snap peas. Snow peas are less crunchy, sweet, and not as succulent.

Turn off the heat, add the sesame oil, and stir.Ĥ. Add sugar snap peas and soy sauce, and cook, stirring occasionally, for about 5-7 minutes.ģ. In a large skillet, saute the garlic and ginger in oil for 1 minute over medium heat.Ģ. Toast them, to add more depth of flavor.ġ. I don't recommend using ginger powder here. Grapeseed or your favorite neutral tasting oil.

Crisp snap peas