Cooking snap peas. Snap peas are also called mangetout (that means eat it all in French). They’re easy to prepare and cook, and can be used as a side dish or as part of a main course. You can boil them, stir-fry them or roast them! Whatever cooking method should you choose, we will give you cooking times! Translation in French: haricots mangetout.
How do I cook snap peas?
- Preparing snap peas
- Cooking snap peas in a pot (in water on the stove)
- Cooking stir-fried snap peas (in a wok)
- Cooking snap peas in an oven (roasted)
What to pair snap peas with?
Snap peas go really well with grilled chicken or salmon, beef steak or pork stir-fry, a vegetable stir-fry or noodle dishes. Serve snap peas with roasted chicked or prime ribs.
Preparing snap peas
Here are simple steps to prepare snap peas:
Wash the snap peas in cold water to remove any dirt. Trim the ends of the peas by cutting off the stem and tail. You can do this by hand or with a knife. If the peas are particularly long, you may want to cut them in half or into smaller pieces.
Cooking snap peas in a pot
Cooking snap peas in a pot. To boil snap peas on the stove:
1. Fill a large pot with water and bring it to a boil.
2. Add the snap peas and cook for 2-3 minutes, or until they’re tender but still slightly crisp.
3. Drain the peas and rinse them with cold water to stop the cooking process.
Cooking snap peas in a stir-fry
Cooking snap peas in a stir-fry. To stir-fry snap peas (for instance in a wok):
1. Heat a tablespoon of oil in a pan over high heat.
2. Add the snap peas and cook for 2-3 minutes, stirring constantly, until they’re tender but still slightly crisp.
Cooking snap peas in an oven
Cooking snap peas in an oven. To roast snap peas:
1. Preheat your oven to 425°F (220°C).
2. Toss the snap peas with a tablespoon of oil and season with salt and pepper.
3. Spread them out on a baking sheet and roast for 10-12 minutes, or until they’re tender and slightly charred.