Sautéed Sugar Snap Peas is a healthy, quick and delicious side dish to go with any main. Ready in 5 minutes!
Forever looking for simple side dishes to serve with heavy meals, like Chicken Francese, Smothered Pork Chops or a delicious,juicy steak? Our Sugar Snap Peas recipe is so simple, you’ll make it at least once a week!
Fresh, crunchy sugar snap peas perfectly sautéed in oil and butter… nothing better!
SUGAR SNAP PEAS
When you start with a delicious, fresh green veggie like sugar snap peas, you really don’t need much more to improve it. That’s where this recipe comes in. Salty, buttery, a subtle kick of heat of you choose, cooked in 5 minutes!
All you need coarse salt. I recommend sea salt, Kosher salt or Himalayan salt for this, instead of table salt. The flavour and texture you get outshines the finer granules of table salt.
This recipe is more of a base recipe in that it is so super versatile, you can completely make it your own to make it even tastier! Add some Sriracha sauce or seasoning, toasted pine nuts, crushed garlic, a sprinkle of parmesan, sliced almonds… the choices are endless!
WHAT IS THE DIFFERENCE BETWEEN SNOW PEAS AND SNAP PEAS?
There are only subtle differences between the two, both being very similar in taste. Snow peas (also known as Chinese pea pods) are flatter with small, premature peas inside. Mildly flavoured, the entire pod is edible once the ends along with the tough strings that run along the seam or edges are removed.
Sugar snap peas are a cross between snow peas and garden peas. Smaller, crunchier and more rounded, snap peas tend to be a little bit sweeter. The entire pod is edible when prepared like snow peas.
HOW TO PREPARE THEM
Sugar snap peas CAN be eaten raw or cooked briefly. Think stir-fries or simple sautés such as this one. Even though stringless snap peas are available, the ones you normally find have stringy seams that need to be removed before cooking/eating.
MORE SIDE DISHES
Buttery Sautéed Sugar Snap Peas
- 2 teaspoons olive oil
- 2 teaspoons unsalted butter
- 1 lb. (500 g) fresh sugar snap peas, stem ends and string removed from each pod
- 1 teaspoon coarse salt, plus extra to serve
- 1/2 teaspoon black cracked pepper
- 1/8 teaspoon cayenne pepper, optional for some heat
- Heat oil and butter together in a large pan over medium-high heat. When butter has melted, add the snap peas, tossing them around in the pan to coat in the oil/butter mixture. Season with salt, pepper and cayenne (if using) and sauté for until the snap peas are crisp-tender, about 4-5 minutes
- Transfer to a serving bowl; season with extra coarse salt and pepper to serve.