Sugar snap peas and snow peas have an edible pod.  Sugar snap peas have bright green pods with round, small peas inside.  They are sweet and crisp when raw.  They are very sweet and tender when cooked.  Snow peas have a light green flat pod with tiny peas inside and are great directly stir-fried.  Peas are high in vitamin A, vitamin C, B vitamins and lutein. 

Sautéed Sugar Snap Peas

1 lb sugar snap peas
3 Tbs vegetable oil
1 tsp finely minced garlic
1 Tbs finely shredded fresh ginger
½ tsp salt
½ tsp pepper
1/3 cup julienned red onion

If necessary, string the peas by beginning at the tip of the pea and pulling it down; if the peas are very young, you can omit this step. Cut off the stems ends and leave the peas whole. Place in a colander and rinse under cold water; shake well and drain.

In a large skillet, heat the oil. Add the garlic and ginger and sauté about 30 seconds. Add the peas and, over medium-high heat, toss and cook for 2-4 minutes. Do not to overcook. Add the salt, pepper, and red onion just as they are finishing cooking. Serve immediately.

Peas and Carrots

1 lb sugar snap peas
1 lb carrots
Salt
2-3 tsp sugar
6 Tbs butter
Freshly ground pepper

String peas. Peel carrots, and cut into logs approximately 3 inches long and ½ inch thick. Bring 3 quarts water to a boil. Add 2 tsp salt and 2 tsp sugar, and the carrots. Cook at a medium boil until barely tender, 4-8 minutes; drain. (If preparing ahead of time, run cold water into pan to immediately stop cooking; drain. The carrots will be tender but will still remain crunchy. Refrigerate until ready to serve.)

Melt 3 Tbs butter in a large sauté pan, add carrots, and roll them in butter until coated. Sprinkle with sugar, if a light glaze is desired, heat through, and season with salt and pepper. Stack the carrots in the center of a warm platter; keep warm. Melt 3 Tbs butter in a large sauté pan. Stir in peas, cover pan, cook over medium heat for 2-3 minutes to barely cook peas, shaking pan occasionally, but not letting them brown. Place peas around the carrots. (Serves 4-6)

Potato Salad with Sugar Snap Peas

6 medium red or white, new potatoes, scrubbed
½ lb sugar snap peas
1 or 2 scallions, trimmed of their roots and 2 inches of their tops
2 or 3 sprigs fresh tarragon, blanched and chopped
1 hard boiled egg, chopped small
½ cup mayonnaise
1 head Boston or Bibb lettuce, leaves washed and patted dry

Cook the potatoes in salted boiling water until tender, about 20 minutes. Remove any tough strings from the snap peas. Cut the scallions into 2 inch lengths and then cut each of these into slivers. Place the slivered scallions and the tarragon into a sieve in the sink.

When the potatoes are done, remove them from the boiling water and add the snap peas to the same water. Cook just until they darken in color, about 1 minute. Then pour the peas and water both into the sieve. Rinse everything with cold water and pat dry with paper towels. When the potatoes are cool enough to handle, cut into quarters.  Stir tarragon into the mayonnaise.

Assemble the salad on four plates, starting with the lettuce. Then add the potato wedges, followed by the slivered scallions and peas. Sprinkle a little of the chopped egg over all, and top with a dollop of the tarragon mayonnaise. (Serves 4)

Luau Chicken

1 cup long-grain white rice
1 Tbs peanut oil
1 clove garlic, minced
2 tsp curry powder
¾ lb skinless, boneless chicken breast cut into strips
1 large green bell pepper, diced
1 bunch scallions, sliced
¼ lb edible peas pods or snap peas
1-20 oz can unsweetened pineapple chunks, with juice
2 Tbs lemon juice
1 Tbs cornstarch in 2 Tbs water

In a medium saucepan, combine the white rice with 2 cups of water and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until all the liquid is absorbed. Keep covered until ready to serve.

Heat the oil in skillet over medium heat. Add the garlic, and sauté for 1 minute. Stir in the curry powder, and cook until frothy. Add the chicken strips, and cook for 3 minutes. Add the green pepper, scallions, and peas, and stir-fry for 1 minute. Stir in pineapple, lemon juice, and half of the cornstarch mixture. Cook, adding more cornstarch mixture as needed to produce a thick sauce. Fluff the rice with a fork and serve chicken mixture over rice.

Peanut Veggie Stir Fry

1 cup long-grain white rice
1 tsp peanut oil
1 medium onion, cut in short strips
1 medium carrot, cut julienne
1 green bell pepper, diced
4 oz mushrooms, thinly sliced
½ lb snow peas or snap peas
½ tsp hot red pepper flakes
¼ cup roasted, unsalted peanuts

Sauce:
3 Tbs smooth peanut butter
1/3 cup lime juice
¼ cup tamari
¼ cup water

In a medium saucepan, combine the white rice and 2 cups of water; bring to a boil. Reduce the heat, cover and simmer for 20 minutes or until all the liquid is absorbed. Keep covered until ready to serve.  Heat the oil in a large wok or nonstick skillet on high heat. Add the onion, carrot, and green bell pepper, and stir-fry for 2-3 minutes. Add mushrooms, snow peas, and hot pepper flakes, and stir-fry for 2 minutes more. Add peanuts.  Mix sauce ingredients in a small bowl and add to wok or skillet. Stir gently and bring to a boil. Serve over rice.