How to Stir-Fry Snap Peas
The edible pods of snap peas provide a pleasant crunch and mild sweet flavor to stir-fried foods. Snow peas and sugar snaps, the most common varieties, are available with or without a fibrous string that runs the length of the pod. Stir-frying cooks the pods briefly over high heat -- they become slightly tender but don't lose their color or crispness. When stir-frying multiple foods, add the peas near the end so they don't become limp.
Things You'll Need
- Colander
- Skillet
- Cooking oil
- Spoon
- Bowl
Instructions
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Place the snap peas in a colander and rinse them under cool water.
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Grasp the stem of the pea pod between your thumb and forefinger. Hold the other end of the pea in your other hand. Snap the stem and pull it toward the opposite end of the pea, removing the string. The stems of stringless pea varieties snap off cleanly.
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Place a tablespoon of cooking oil in a large nonstick skillet over medium-high heat until the surface of the oil begins to shimmer.
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Add peas to the hot oil and stir constantly, keeping the peas in a single layer.
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Cook the peas for two to three minutes or until they become bright green. Remove the peas from the heat and transfer them to a bowl so they don't continue to cook in the hot pan.
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