snow pea

Enjoy this simple 5 minutes healthy spring and summer dish--garlic snow peas stir fry

Garlic Snow Peas Stir Fry

snow peas

cooking oil

garlic

sesame oil

salt

sesame seeds

Bring water to boil in a medium pot, add several drops of oil and a really small pinch of salt. Place the snow peas to cook for around 1 minute. Transfer out and drain.

Heat up oil in wok over medium fire and then fry the minced garlic until aroma. Add snow peas in, followed with salt and sesame oil. Give a quick stir-fry to mix everything together. Transfer out immediately.

Garnish with toasted sesame seeds and enjoy.

Roast pumpkin and toasted sesame seeds give this smart salad a nutritional boost.
A light drizzle of balsamic vinegar is the only dressing this healthy, flavour-packed salad needs.

Chicken, snow pea and roast pumpkin salad

1.25L (5 cups) cold water

brown onion, peeled, halved

parsley

black peppercorns

each) Lilydale Free Range Chicken Breasts

butternut pumpkin, peeled, deseeded, cut into 2cm pieces

Olive oil spray

tsp sesame seeds

snow peas, trimmed, halved diagonally

baby spinach leaves

Balsamic vinegar, to serve

Green, fresh and flavour-packed, this salad is great to make at any occasion.

Pea snow pea almond feta salad

peas

red onion, thinly sliced

(25 grams) almond flakes, roasted

basil leaves, torn

feta, crumbled

tbs extra virgin olive oil

tsp red wine vinegar

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Flavour trip to the East without leaving your home kitchen via this Thai take on chicken noodle soup.

Thai chicken noodle soup

tbs sunflower oil

garlic cloves, crushed

tbs ginger, finely chopped

red chilli, seeds removed (optional), finely chopped

tsp turmeric

coconut milk

1L (4 cups) chicken stock

(60 milliliters) fish sauce

tbs brown sugar

chicken breast

medium-thick rice noodles

snow peas,

lime juice,

Coriander leaves and thinly sliced red onion, to serve

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Vegie fritters are enjoying their day in the sun right now, and it's no surprise when you consider how simple they are to throw together and just how much goodness they pack in. These quick and easy fritters make for the perfect meal any time of the day.

Super quick zucchini and haloumi fritters

zucchini (650 grams),

smoked ham, torn into thin pieces

haloumi, coarsely grated

(100 grams) self-raising flour

(50 grams) plain flour

eggs, lightly beaten

dill

Pinch of dried chilli flakes,

tbs extra virgin olive oil,

radishes, very thinly sliced

snow pea shoots

lemon

(120 grams) sour cream

(140 grams) thick Greek-style yoghurt

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A very easy, creamy, chicken dish with loads of flavour. This recipe is loved by all my family members and was my late husband's favourite.

Stir-Fry Chicken Satay recipe

tbs oil

peanut butter

tbs sweet chilli sauce

chicken stock cubes

red capsicum

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Some dishes feel like they take hours to develop deep flavor, but this one comes together in minutes. The fish gently steams in a rich, buttery soy and black pepper sauce, soaking up its deeply savory notes while staying perfectly tender. Just before serving, snap peas (or snow peas) are tossed in, adding a fresh green crunch. Everything cooks in one pan, making this dish fast, effortless and packed with flavor. Feel free to swap in other quick-cooking vegetables like bok choy or asparagus for a different take.

Soy Butter Fish and Peas 

white fish (such as cod, hake

Salt and black pepper

unsalted butter

soy sauce

rice vinegar

(2-inch) piece (unpeeled) ginger, thinly sliced into rounds

cilantro

NYT Cooking

https://static01.nyt.com/images/2025/06/05/multimedia/ab-soy-butter-fish-and-peas-ctlw/ab-soy-butter-fish-and-peas-ctlw-videoSixteenByNineJumbo1600.jpg

Joel Goldberg for The New York Times. Food Stylist: Hadas Smirnoff.

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Season the fish on all sides with salt and set aside.

Melt the butter in a large, deep skillet over medium-high heat. Once the butter is melted, stir in the soy sauce, vinegar and ginger. Season with about 6 cranks of pepper (or ½ teaspoon, if you’re measuring).

Using tongs, gently lay the pieces of fish in the pan. Cover the skillet and steam until the fish is almost fully opaque, 3 to 5 minutes.

Uncover and sprinkle the snow peas over the fish. Cover the skillet again and continue to steam until the fish is fully opaque and cooked through and the peas are bright green, 1 to 2 minutes.

Garnish with cilantro and serve directly from the pan or transfer to a platter.

Wish I could find fresh chervil to use place of the cilantro. Tried growing it a couple of times with poor/zilch results.

Made a directed. Wow! So good and so easy! Definitely will make again.

This dish was quick and tasty! I made it with orange roughy, thawed petit peas and mint. The fish was quite thick and required a bit more cook time, and unfortunately, I ended up overcooking it slightly. It was still tasty! I'll make this again using one of the suggested fish and cook a bit lower and slower.

This recipe was so easy and fast! The end product was delicious! I used cod and served them with cilantro rice. Next time I make it I am going to add another vegetable. The snow peas were crunchy but we enjoyed the texture.

Made as directed with sugar snap/snow pea mix and served with black rice to much acclaim. Will become a regular for fresh halibut season.

Broth is delicious but I’m just not a fan of steamed fish.  I used a firm cod fish and it came out ok. But the texture of the fish when it’s steamed is so so.

This was so easy and delicious! Made with haddock and snow peas. I also added oven roasted broccolini. Served over a mix of long and wild rice.  Start the rice then when 5 mins left, cook the fish. Timing is everything, don’t let snow peas sit in the pan once done or they lose their crispness. I used tamari soy sauce. Only had salted butter but unsalted would have been better as dish was a touch too salty.

Used fresh halibut and added fresh spinach, not snow peas. Very good. Did sauté ginger briefly in butter and added soy/vinegar off heat. No splatter. Might add oyster mushrooms or shallots next time.

@Deb3 I routinely substitute Italian parsley for cilantro in all recipes calling for it. (I hate cilantro.)

Thank you all for comments, which informed my preparation. Used peanut oil instead of butter and set flame to low. Used halibut. Handful of fresh peas instead of snap peas. Served for a dinner party. Elegant.

I expected more based on the comments.  I won’t cook this again.

Delicious weeknight meal for when snap peas are in season.  I threw about 1/2 cup fresh shelled peas in with the snap peas cause I had them.  Very tasty and light.  We just started getting sweet corn so served with that, but rice would be nice.

Made as directed with the following adaptations: added edamame and light miso. Delicious!!

Made according to the recipe, but it was super salty when I tasted it after the peas were bright, so I added a squeeze of lemon and a drizzle of honey--and WOW! So delicious! The fish was perfectly cooked, and everything was balanced but not boring. Sooooo gooood. I will salt the cod less next time, but honestly, I'm hesitant to skip the improvised honey drizzle and lemon squeeze because this was an excellent dish! Fast, easy, and exquisite.

Adding vinegar and soy sauce to medium hot butter is a recipe for explosive reaction. Melt butter over medium heat and gently add vinegar, soy. You have been warned.

Delicious! I didn’t have ginger so used minced shallot sauteed in the butter until translucent then added the soy/vinegar.  Added sliced shiitake mushrooms with the snow peas.  Served with steamed jasmine rice.

Made as directed with cod and snow peas.  Delicious.  The fish was perfectly cooked, but the peas a little underdone for my taste.  Next time I will blanch them for a minute or so and hold in cold water while starting the fish.

Followed the recommendations to sauté the ginger in the butter and blanching the snap peas, I also seasoned the fish with Penzy’s Justice seasoning. Everyone raved about the results. This one goes into rotation.

I sautéed the ginger in the butter a bit first.  And used tamari instead of soy sauce (a little richer). Otherwise made as written (using halibut). Was delicious in a gentle way that didn’t cover up the fresh taste of the fish.

@Veda Loca It’s a blend developed by Penzey’s Spices. Check their website. The have excellent products.

For this dish, I'd probably use parsley, although sometimes I use mint, like in salsa.

@Barbara - yes, made it with frozen halibut.  Delicious, fast and easy.

this was excellent and came together so quickly! next time I'll add mushrooms in with the snap peas to add more vegetables.

@Deb3
A few suggestions: scallions, chives, maybe shiso?, maybe sorrel?

I wonder if I could make this in my fancy pants rice cooker in that steamer dish that came with it. Rice as usual.

Roasted Pepper and Snow Pea Salad

Salt

red sweet peppers,

red onion, peeled,

Dijon-style mustard

red-wine vinegar

cumin

Salt and pepper

olive oil

Cook snow peas in boiling salted water to cover for 2 minutes. Drain. Run cold water briefly over snow peas and drain again. Put snow peas, pepper strips and onion in a salad bowl.

Put mustard, vinegar and cumin in a small bowl and add salt and pepper. Beat vigorously with a whisk while adding oil. Stir in the parsley and pour dressing over vegetables. Toss and serve.

Great recipe, especially when I have an abundant harvest of snow peas. Used some snap peas as well and dill instead of parsley because I had that too. Second time making it this week!!!

So easy and very tasty! I used raw red bell pepper instead of the roasted and it was even easier.

Happy quarantine cooking! I used Sugar Snap Peas, and no surprise, it was yummy.

This is not unlike the shrimp with snow peas you get in many Cantonese restaurants. But there are more vegetables in this version.

Stir-Fried Shrimp With Snow Peas and Red Peppers

cornstarch

rice wine

sugar

shrimp,

stock

vegetable, peanut or canola oil

ginger

red bell pepper,

scallions,

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Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the snow peas or sugar snap peas. Boil 30 seconds, and transfer immediately to the ice water. Allow to cool for a few minutes, drain and set aside.

In a medium bowl, mix together 1 teaspoon of the corn starch, 1 1/2 teaspoons soy sauce, 1 teaspoon of the rice wine or sherry, 1 teaspoon of the sesame oil, and 1/2 teaspoon of the sugar. Add the shrimp, and stir together to coat.

Place the remaining corn starch, soy sauce, rice wine or sherry, sesame oil and sugar in another bowl. Add the stock, and stir together well. Set aside.

Heat a large, heavy nonstick skillet or wok over high heat until a drop of water evaporates immediately upon contact. Add 1 tablespoon of the oil, and turn the heat to medium. Add the ginger and garlic, and stir together for about 20 seconds, then add the red pepper and the white and light green parts of the scallions. Stir-fry for two to three minutes, until the pepper begins to soften. Stir to the side of the pan. Add the remaining oil and the shrimp. Cook, stirring, for two minutes, stir in the snow peas or snap peas, and continue to stir-fry for another two or three minutes until the shrimp is pink and cooked through. Give the sauce a stir, and add it to the pan along with the dark green ends of the scallions. Stir everything together with the sauce until the shrimp and vegetables are lightly glazed. Serve hot, with rice.

I used about 2t of rice wine vinegar because we didn't have rice wine. It was fine.
Skip step 1 completely. Waste of time.
Use only 1T oil. 2nd one is added at the very end and is not needed.
Skip the sugar.
Double the garlic and triple the ginger.

Use a variety of veggies and use lots - cauliflower, mushrooms, scallions, red pepper, snap peas. Used 10 large shrimp. Could have used 14+ to have leftovers.

Since comments said it was bland I used just 3/4 pound shrimp, and doubled the ginger and soy sauce. Turned out great and easy to make too.

I agree with others that the flavor is rather bland. I may try this again though, with a different sauce. It makes quite a nice presentation. I served mine over Japanese noodles.

I cooked this dish with chicken breast strips. Green Pepper, Onion slices, snow peas, carrots and mushrooms.
i decided to blanch the carrots, snow peas and broccoli all separately. that way everything came out bright and tender.
i added the garlic and ginger toward the end to keep it from burning and served the chicken separately from the veggies. I also added a little orange juice to give it more kick.

Nice combination of vegetables but it needs “zip”. Sauce was fairly bland and more cornstarch would make it thicken better

Pretty good after reading the comments. Used extra soy sauce. Cooked shrimp first, then removed/wiped skillet, cooked veggies (with some red pepper flakes) and added shrimp back in. Also added rice noodles. Cooked those by adding to boiled water for 5 min. Then ice bath. Drained and then added to final stir fry with sauce and tossed.

Tasty dish.  I used pollock instead of shrimp.  Did not pre boil the sugar snap peas; in the future would do this step and, if possible, take out the strings.

Here is a breakdown of the items that need to be split.

Step 2   corn starch 1tsp.   soy sauce 1 1/2 tsp.   rice wine 1 tsp. 
             sesame oil 1 tsp.   sugar 1/2 tsp.        

Step 3   corn starch 1 tsp.   soy sauce  1 TBL.  rice wine 2 tsp.
             sesame oil 1 tsp.    sugar 1/2 tsp.

The flavor is good -- but my vegetables wilted when the (frozen and thawed) shrimp produced a ton of liquid. Cooking the shrimp separately would have been a good idea, had I read it earlier!  As would drying them well before putting them in the sauce.  Any idea why this happened?

I made quite a few modifications due to not having the right supplies, but it turned out great!! I used chicken instead of shrimp, broth and rice wine vinegar in place of rice wine, added some salt, and it was delicious!

This recipe requires preparing the 2 sauces in advance, before any math frustration sets in. Very tasty. 
1T = 3t
1 1/2t = 1/2T
I sprinkled toasted sesame seeds on top because I had them on hand and they always add a nice touch.

I totally agree, that there is absolutely no need to blanch the snow peas ahead of time. You would never see that in an Asian recipe. Just add them near the end of cooking. This recipe needs a little more soy sauce but other than that, we enjoyed it.

Very bland and tasteless. Not as good as take out. Plus the ingredient quantities and instructions were unnecessarily obtuse.

I should’ve read the reviews prior to cooking!  Totally agree, no need to parboil the peas and it was pretty bland as written.  Also, somewhat confusing with the measurements and math is involved!  Tasted okay and I’d make again, but would definitely up the spice level.

Same recipe, made a lot easier. Mix cornstarch, soy, sugar, chicken stock, rice wine (I used apple cider vinegar), and ginger (extra for me). Set aside. Stir fry pepper, scallions, garlic, peas, until almost cooked, add shrimp, continue stirring until shrimp is cooked. (I used avocado oil to stir fry and never bothered with the other oils listed in the recipe.) Add the cornstarch mix to the shrimp and veggies and continue stirring until cornstarch mix is thickened and shrimp and veggies coated.

I forgot to add that it's not necessary to blanch the snow peas as directed. Simply stir fry them along with the other vegetables. After their color brightens (about a minute), transfer vegetables to a plate and stir fry the shrimp. When the shrimp is done, put the vegetables back in the pan and add the sauce.

This is delicious and healthy. Easy to make but make sure you have all the wok ingredients ready and lined up before you start. I cooked some shitake mushrooms separately and added them in last. They were a nice counterpoint to the crisp snap peas I substituted dark brown sugar. I believe the residual molasses added even more flavor.

Bland flavor and the instructions were difficult as written, unless you're quick translating tablespoons into teaspoons. Not happy with this.

Noodles and broth are an ever-compelling combination. This particular union nestles thin ramen or soba noodles into a spicy, porky broth, darkened and deepened with turmeric and cumin. The dish capitalizes on spring's best scallions and sweet snow peas, but succeeds in any season. Come summer, tomatoes or corn could take the place of the snow peas, slipping into the hot broth just before serving. In the cooler months, thinly sliced, frost-bitten winter greens or cabbage are both solid choices.

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Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

Spicy Pork Noodle Soup

noodles

pork

garlic cloves,

bird’s-eye chile (optional), sliced

turmeric

chicken stock

snow peas, thinly sliced on the diagonal (see Tip

scallions, thinly sliced

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Prepare the noodles: Boil the noodles in a pot or saucepan according to package instructions. Rinse under cold water to halt the cooking.

Meanwhile, heat the olive oil in a large pot over medium-high. Add the pork and spread it into an even layer, then cook for 2 to 3 minutes, until well browned underneath. Season the pork with salt and pepper while it browns. Break up the pork into small pieces with a wooden spoon.

Add the garlic, ginger, chile (if using), turmeric and cumin, and cook for 1 to 2 minutes, until fragrant. Add the stock and bring to a boil. Season to taste with salt and pepper.

Just before serving, slide the snow peas into the hot broth.

Divide the noodles among bowls and ladle the soup over top. Garnish with scallions.

In the future I will halve the turmeric and cumin, cook the noodles in the boiling broth at the end, and add the snow peas to the soup bowl so that if there is any leftover, I can just add some fresh ones when serving later.
It is definitely a slurpy soup, I will tighten napkin around my neck or wear an apron next time. Delicious.

I have a broken arm and could not slice the snow peas, so I used frozen French cut green beans. I ran water over them in a colander until thawed, then threw them in at the last minute just until they were hot. Maybe not as good, but good enough for me. Loved this. A delicious easy meal.

Appreciated the commentary about the addition of a little something to punch it up. Reduced the oil just to cover the bottom of the pan, used 1 full lb of ground pork, added a second chili and a good glug each of fish sauce and soy sauce. My husband dubbed it “like nothing he’s ever tasted” and we slurped all of it up!

We used Chinese 5 spice along with extra star anis; added chili crunch, rice wine; and a lot more garlic and ginger. This recipe is a good base for exploring.

I thought the return on investment, in terms of effort and flexibility, was huge here. I used ras el hanout (my version had turmeric and cumin, as well as cinnamon and pepper), a McCormick “Mexican hot chili pepper” powder, and fish sauce and lime juice. (Also 3 cubes of frozen garlic and 4 cubes of frozen ginger—that Dorot stuff you can get at Trader Joe’s.) Soba noodles. For veg, I added a thinly sliced carrot to the broth and put baby spinach and sliced snap peas in the bowls, then poured the boiling soup over top. Despite this bizarre mashup of tastes, the soup turned out great and was appreciated by both of us! I’d absolutely make this again and think it could accommodate a wide range of flavors and vegetables. I agree with other commenters that with the rendered fat from the pork, more oil isn’t really necessary; I put a thin layer of oil in the pot before adding the pork, but probably won’t bother next time.

Super good! I used country sausage which has a little more fat so I cut back on the olive oil. Made exactly to the recipe but at the end I did put in some rice vinegar. I made the noodles first and used the same pot to make the soup so it was quick and not so many dishes to wash. If you’re going to save the soup for leftovers, definitely keep the snow, peas and noodles separate. The crunchiness of the snow peas really makes the meal.

Made this as described and it was good. Agree with others that it needed a little boost of flavor. Added salt and lime juice. Perfection. Easy and delicious. Used dry ramen packets sans the flavor packet. Will definitely make again!

I did country style pork, added more garlic and ginger and extra spice. Really good. Topped with bean sprouts cause I made it a little too spicy for the whole family.

I made this last night with a few modifications. It was delicious! I used a full pound of pork (it needed a few more minutes to brown) and added a teaspoon of Madras curry powder with the turmeric and cumin. Served with cilantro and sliced baby bok choy in addition to the snow peas. I'll make this again.

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Top 11 snow pea recipes from across the web

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Top Tags

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The most viewed snow pea recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine