How to cook sugar snap peas

Sugar snap peas are known for their crisp texture and sweet flavour, they are sometimes called snap peas or mangetout and are more like peas than flat snow peas (also called mangetout). A hybrid of garden peas and snow peas, sugar snaps are entirely edible, pod and all, making them a simple and nutritious addition to any meal. They are incredibly easy to prepare, but the key is not to overcook them, so they stay nice and green and crisp.

How to stir fry sugar snap peas

Ingredients

• 300g sugar snap peas
• 1 tbsp oil
• Crushed garlic, grated ginger, soy sauce, or sesame seeds for added flavour

1. Rinse the sugar snap peas under cold water. Trim the stem end and remove the string from the seam of each pod if you like.
2. Heat the oil in a large frying pan or wok over a medium-high heat until hot but not smoking.
3. Add the sugar snap peas to the pan, tossing to coat them in the oil. Stir-fry for about 3-4 minutes. They should start to turn bright green and become tender yet retain some crunch. If using, add the garlic or ginger etc towards the end of cooking
4. Season with salt and pepper, and a splash of soy sauce or a sprinkle of sesame seeds if you like.
5. Serve as a side dish or incorporate into salads, pastas, or stir-fry dishes.

Frequently asked questions

How long should you cook sugar snap peas?

Sugar snap peas should be cooked for just a few minutes to keep their crunch and vibrant colour. When stir-frying, 3-4 minutes is usually enough. If boiling, they only need 1-2 minutes in simmering water.

Can I cook sugar snap peas in a microwave?

Yes, sugar snap peas can be cooked in the microwave, which is a quick and convenient method.

1. Place the peas in a microwave-safe dish with 1 tbsp of water.
2. Cover the dish with a lid leaving a small vent for steam to escape.
3. Microwave on high for 1-2 minutes or until the peas are bright green and tender. Be careful not to overcook.
4. Drain any excess water and season before serving.

Discover ways to cook with sugar snap peas

Salmon stir-fry

Enhance your stir-fry with a vibrant mix of vegetables, including pak choi and sugar snap peas, and finish with soy-marinated salmon. This protein-rich, low-calorie, and low-saturated-fat dish is perfect for dinner and makes enough for a nutritious lunch the next day.

Puy lentil salad with soy beans, sugar snap peas & broccoli

This hearty Asian-style veggie main-course salad is bursting with flavour. The base of Puy lentils ensures it’s both filling and nutritious, packed with plant protein, prebiotic fibre, and great for managing blood sugar levels.

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