OFF THE SHELF
Edible-pod sugar snap peas worth the extra effort

By Wanda A. Adams
Advertiser Food Editor

Like corn on the cob, these sweet pods require careful handling to bring to the table as much of their freshness as possible. Jeff Widener • The Honolulu Advertiser

Look for plump, bright green specimens with a girth somewhere between a bulging English pea and a slender snow pea. Beware of oversize sugar snaps; chances are they are old and tough. Also avoid those with even the slightest sign of wrinkling or brown spots. (Most cookbooks claim three-quarters of a pound yields four servings. Better double that because of kitchen nibblers.)

The natural sugars in sugar snaps begin to morph into starch the instant they are picked. Although they will lose much sweetness, sugar snaps may be refrigerated in an open plastic bag for up to three days. Using fingers or kitchen shears, snap or snip the tips of the pod, pulling with them the attached string that runs along the length of the pod. Sugar snaps go from undercooked to overcooked in seconds. Blanch, saute or stir-fry, but steaming causes toughness.

To saute, heat a skillet over medium-high heat with butter and, if desired, a touch of broth and finely chopped fresh herbs. Saute from one to three minutes.

To stir-fry, add in the last minute of cooking. To blanch, bring lots of water to a boil, add peas, and after no more than a minute, drain in a colander.