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Both the flat snow peas you mostly see in Chinese stir-fries and sweet sugar snap peas - which are actually a cross between green peas and snow peas - come into season in the spring. Both will add crunch and sweetness to raw and cooked dishes. Snap off the tips where the stems were and make sure to look for deep green color and firm feeling peas. Try slicing either into thin strips to add to salad. If either of them look limp, don't buy them - they should be bright green and feel like they'd have a snap. |
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| Recipes to try: |
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Sugar Snap Peas with Ginger and Garlic |
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Orzo with Mushroom, Snow Peas, and Pine Nuts |
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Vegetable Stir-Fry |
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