Food & Cooking Recipes Ingredients Vegetables Sugar Snap Peas By Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years. Editorial Guidelines Published on February 13, 2011 Trending Videos Close this video player Try these sweet, tender vegetables in a salad, a side dish, or a stir-fry, or eat them raw as a snack. What Are They? A cross between snow peas and English (regular) peas, sugar snaps have a pod that contains small peas. The entire pea is edible, including the pod. What to Look For Sugar snap peas have a thicker shell than snow peas, and they are also plumper. The pods should be bright green and crisp (when broken in half, they should make a snapping sound, similar to green beans). They can be refrigerated for two or three days. How to Cook Them Snap peas are best eaten raw or briefly cooked, such as in stir-fries or quick sautes. For a simple side dish, steam or blanch snap peas, then season with a bit of butter, salt, and pepper. Although stringless varieties are available, most sugar snap peas need to have the stringy seams removed before eating. You can usually use your fingers to do the job, but a paring knife works well on stubborn strings. How to Remove the Strings Snap off tough end with your fingers. Pull string along length of pod, then repeat to remove string from other side. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit