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.

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

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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.

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