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Stir the sugar snap peas with the spoon to coat them in olive oil. [4] 3. Sprinkle 1 ½ teaspoons (7.4 mL) of salt and ¾ teaspoon of pepper (3.7 mL) over the peas. Use the spoon to stir in the salt and pepper so the sugar snap peas are evenly coated. [5] 4. Toss the sugar snap peas in the pan for 3-5 minutes.
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Instructions. Bring 3 cups water to boil in a medium-sized saucepan. Add sugar snap peas, cover, and cook about 2 minutes, until they turn bright green. Drain the snap peas in a colander. Put butter, salt, and pepper in the saucepan. Melt the butter and stir to combine the butter and seasonings.
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It's best to cook or eat snap peas soon after picking to lock in as much flavor and freshness as possible. You can eat the entire pod raw or cooked, though some people prefer to trim off the ends and pull of the string that runs down the middle of the pods. For best results, rinse the snap peas, trim the ends, and let your imagination run wild.
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In a large saute pan or skillet, melt the butter over medium-high heat. Add the snap peas to the skillet. Sprinkle the salt, pepper, sugar, garlic powder, and onion powder over the peas. Toss the peas to coat each with seasonings and butter. Saute, tossing often for 3 to 5 minutes until the pods are bright green and crisp tender.
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Sugar Snap Pea Stir-Fry. Fresh ginger, balsamic vinegar, soy sauce and sesame oil provide a nice blend of flavors in this Asian-inspired recipe for fresh sugar snap peas. This quick-to-cook recipe will complement most any entree, including ham, lamb, chicken or fish. Best of all, it's easy to double for large crowds.
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Sugar snap peas are a delightful and nutritious vegetable that can be enjoyed in a variety of ways. Whether you're looking for a healthy snack or a tasty addition to your meals, sugar snap peas are a versatile and flavorful option. Here are some creative and delicious ways to enjoy these crunchy green gems. 1. Raw. One of the simplest and.
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Directions. Step. 1 Snap the stem end of the peas; pull the string off of the length of the pod, and discard. Step. 2 Heat a large skillet over medium heat. Add the oil and swirl to coat the pan. Add the snap peas, salt, and black pepper. Cook, stirring occasionally, until tender yet crisp, 3 to 5 minutes. Step.
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Once hot, add the snap peas and cook for 2-3 minutes, stirring constantly until the peas are bright green in color and barely fork tender (we prefer them to still have a little crunch). Remove from the heat and season with salt, pepper, and lemon zest (optional). Best when fresh. Leftovers will keep in the fridge for 1-2 days.
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Instructions. Heat a splash of oil in a large frying pan set over high heat. Add the sugar snaps and cook, tossing regularly, until they start to char slightly. Add the garlic, chilli and lemon juice then season with salt and pepper. Cook for another minute or two then serve.
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Add the sugar snap peas, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, tossing occasionally, until vibrant green and crisp-tender, 3 to 4 minutes. Remove the pan from the heat. Squeeze the juice from 1/2 medium lemon (about 1 1/2 tablespoons) over the snap peas and toss to coat. Sprinkle with flaky salt if desired.
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Fresh, crunchy sugar snap peas sautéed with salt, pepper, and lemon zest! The perfect easy side dish, with just 1 pan, 5 minutes, and 3 ingredients required!.
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How to cook sugar snap peas- three simple recipes that can be cooked in under 10 minutes! Garlic sesame snap peas, grilled snap peas with feta and mint, and.
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2 tablespoons olive oil. Sprinkle of salt and pepper. Directions: Rinse snap peas and pat dry. Toss snap peas with 2 tablespoons of olive oil and sprinkle with salt and pepper (toss til coated). Over medium heat, heat a grill pan or fry pan. Add snap peas and cook for one minute each side, or until lightly blistered.
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Sugar Snap Peas Nutrition Facts. One cup of sugar snap peas is equal to a single serving. One cup of raw sugar snap peas or snow peas contains: Calories : 26. Total fat : 0.1 g. Cholesterol : 0 mg. Sodium : 2.5 mg. Total carbs : 4.8 g. Dietary fiber : 1.6 g.
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Instructions. Add olive oil, frozen sugar snap peas, chopped green onion, and minced garlic to a large skillet. Heat sugar snap peas over medium heat, stirring frequently to coat and saute the peas and carrots for about 5 minutes. Season to taste salt and pepper. Remove side dish from heat.
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Sauté sugar peas: Heat a large sauté pan on high heat for 1 minute. Add the olive oil to the hot pan and heat it until it shimmers, about 1 to 2 minutes. Add the sugar peas and toss to coat with the oil. Sprinkle salt over them and toss again. Allow to cook, undisturbed, for 1 minute.
