Snow Peas offered come with sweet pea flavour with crisp texture. Features are Available year-round, Are part of botanical group Pisum sativum var, Its tender edible seed pods find extensive use in culinary applications, Rich source of protein, carbohydrates, vitamin C and K, potassium, magnesium, Finding use in stir-fries, noodle dishes, Having crunchy texture and fresh flavour, Used in soups, curries, meats, Can also be used raw in salads and spring rolls.Goes well with shrimp, cashews, soy sauce, noodles. The modern sugar snap pea is the progeny of a cross between a snow pea and an unusual pea that was tightly podded with thick walls. The cross was made in the late 1960s by a plant breeder, The result is a pea that breaks or snaps like a green bean; the pods have thick walls, are sweet, and are edible. Unlike the snow pea, the sugar snap pea is allowed to mature and become fully rounded. Green
Snow Peas Shoots are an organic salad and stir-fry ingredient with a
subtle pea flavour. Full of carotenes and phytonutrients and a source of
vitamins and minerals. They have a long storage life and are available
in trays for use in salads, stir-fries and sandwiches. Fresh and tasty. You can use snow peas in the same way as fresh peas or green beans. In
fact, snow peas and green beans are interchangeable in most recipes. Snow peas are edible-podded peas: you eat the seed and pod whole. The peak season for snow peas is spring and then again in fall. Snow peas can be eaten raw in salads and appetizers. They are sweet and crisp. A great spring salad: toss blanched snow peas with sugar snap peas, young beans, and asparagus. But snow peas are even sweeter cooked. They are a favorite in
oriental-style soups and wok-tossed dishes. Their sweet texture is a
perfect foil for Asian cookery accents such as ginger, garlic, chili,
and soy sauce. Snow peas have translucent, bright green pods that are thin and crisp.
The seeds are tender and sweet and the pods are crunchy. The combination
of tender, sweet, and crunchy is what makes snow peas special. Snow peas are thought to be an Asian vegetable. That’s because today
they are essential to Chinese cooking. Snow peas are the main pea eaten
in China and Japan. Select snow peas that have crisp, brightly colored pods with small
seeds. Snow peas should have flat pods with barely developed seeds and
be about 3 inches (7.5 cm) long. If you see vestiges of a petal at the
stem end, you know it’s fresh. Snow peas with swollen pods or that are too big will be tough and
inedible. Avoid peas with yellow spots or signs of drying along the
seams. Avoid pods that appear soft or wrinkled. Snow peas can be refrigerated in a plastic bag for up to 3 days. The
longer you keep them, the less crisp and sweet they will become. Snap off the stem end of the pea just before cooking and pull away the string along the side. Young snow peas can be eaten raw. Cook snow peas briefly: steam, simmer, or stir-fry for 1 to 2
minutes—test for tender crunchiness; boil about 1½ minutes; simmer in
soup 1 minute; oven steam sealed in parchment or foil 5 to 6 minutes. Brief cooking snow peas even when used for cold dishes will develop
sweetness, flavor, and color. Overcooked snow peas will be mushy.