Sugar Snap Peas (Microwave)
A fast, vibrant side dish - just sugar snap peas, microwaved and seasoned in one dish. Ready in minutes. Buy stringless snap peas for a convenient shortcut.
Servings (change as needed): 2
Ingredients
- 2 cups sugar snap peas, stems and strings removed, Note 1
- 2 teaspoons butter
- ¼ teaspoon kosher salt
- ⅙ teaspoon black pepper
Instructions
- MICROWAVE SUGAR SNAP PEAS: °For untrimmed snap peas - Trim tips and remove fibrous strings. Rinse well in a colander or sieve. Place in a microwave-safe bowl or serving dish. °For stringless pre-washed snap peas in a package - Place in a microwave-safe bowl or serving dish and add 1 tablespoon water.Cover dish with a plate or vented microwave cover. Microwave to your preferred texture. Start with less time and add more as needed. Crunchy: 1 minute. Tender crisp: 2 minutes. Soft: 3 minutes. For larger snap peas, add 30-60 seconds if needed.
- DRAIN, SEASON, SERVE: Drain any excess liquid in dish, add butter, salt and pepper to taste. Stir and serve. See Note 3 for seasoning variations.
Notes
- How to trim and string sugar snap peas:
- Snap off the stem end of the pod, but don't pull it all the way off - pull it down along the flat seam instead, and it should take the fibrous string with it. You can use your fingers, a sharp knife or spoon edge. Repeat on the other end if needed, since some pods have a string on both sides (the 2nd side is less fibrous and is usually fine to eat when cooked).
- Here's a video on how to trim and remove strings from snap peas.
- Shortcut - buy fresh sugar snap peas labeled "stringless"
- Many now come in 8 oz (2 1/4 cups) microwavable bags you can cook right in the bag or transfer to a dish.
- Beware: "trimmed" isn't the same as "stringless" - the stem is trimmed, but the fibrous string may still be attached.
- Seasoning variations
- lemon zest or juice, olive oil and kosher salt
- a teaspoon or two of chili crisp for a nice kick
- chopped fresh mint, dill, or basil with a little butter or oil
- sesame oil, a touch of honey and a garnish of sesame seeds
- garlic powder, salt, and butter (or oil)
- Serving ideas
- Add microwaved snap peas to pasta, quinoa, or rice (chop them first if you like)
- Build them into a grain or noodle bowl
- Toss them into a salad like our mandarin orange salad
- Make ahead:
- Sugar snap peas are best fresh (they only take a few minutes to prepare).
- Store leftovers for up to 3 days in an airtight container.
- To blanch and serve cold or at room temperature: Microwave for 1 minutes, then plunge into ice water to stop the cooking. Drain and store in the fridge for up to 3 days - toss cold into salads, or serve at room temperature with a drizzle of oil and a pinch of salt.
Calories: 77kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 327mg | Potassium: 199mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1191IU | Vitamin C: 59mg | Calcium: 44mg | Iron: 2mg