Food & Cooking Recipes Ingredients Vegetables Sugar Snap Peas By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Published on February 13, 2011 Share Tweet Pin Email Try these sweet, tender vegetables in a salad, a side dish, or a stir-fry, or eat them raw as a snack. What Are They? A cross between snow peas and English (regular) peas, sugar snaps have a pod that contains small peas. The entire pea is edible, including the pod. What to Look For Sugar snap peas have a thicker shell than snow peas, and they are also plumper. The pods should be bright green and crisp (when broken in half, they should make a snapping sound, similar to green beans). They can be refrigerated for two or three days. How to Cook Them Snap peas are best eaten raw or briefly cooked, such as in stir-fries or quick sautes. For a simple side dish, steam or blanch snap peas, then season with a bit of butter, salt, and pepper. Although stringless varieties are available, most sugar snap peas need to have the stringy seams removed before eating. You can usually use your fingers to do the job, but a paring knife works well on stubborn strings. How to Remove the Strings Snap off tough end with your fingers. Pull string along length of pod, then repeat to remove string from other side. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit