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Salad
Salad Dressing
Salsa
Saté
Sauce
Sauce Chart
Sauerbraten
Sauerkraut
Sauté
Scald, to
Scale, to
Scallop, to
Scone
Sear, to
Season, to
Sesame Seed
Seviche
Shallot
Shell, to
Shellfish
Shellfish Chart
Sherbet
Shortbread
Shortcake
Shuck, to
Sieve, to
Sift, to
Simmer, to
Skim, to
Sliver, to
Smoke, to
Snow Pea
Sorbet
Soufflé
Soup
Sour Cream
Soy Sauce
Spaetzle
Spinach
Spoon Bread
Spring Roll
Sprout
Spumoni
Squash
Star Fruit
Steam, to
Steaming Chart
Steep, to
Stew
Stir, to
Stir-fry, to
Stock
Stollen
Strain, to
Strawberry
Streusel
Stroganoff
Strudel
Stuffing
Sugar
Sukiyaki
Sunflower Seed
Sushi
Sweet and Sour
Sweet Potato
Sweetened Condensed Milk
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Snow Pea
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A snow pea is a slender, almost translucent green pod containing undeveloped seeds. It is also called the Chinese pea pod and the Mennonite pea in Pennsylvania. This type of edible pea pod contains tiny peas inside a flat, crisp tender pod which measures about 3 to 4 inches long. They are often used in Asian dishes where they are prized for their crispness, color and delicate flavor.
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Uses
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- Snow peas are most commonly used as an ingredient in stir-fry recipes.
- They can also be steamed for use as vegetable side dish.
- Blanched snow peas make great additions to salads.
- Snow peas are served raw or blanched with dips or stuffed for appetizers.
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Availability
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Snow peas are available all year with peak season from May to September. They are also available frozen.
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Yield
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1/2 pound fresh snow peas, trimmed = 2 cups.
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Storage
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Store snow peas in a plastic bag in the refrigerator for up to three days.
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Buying Tips
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Choose firm, crisp bright green pods with small seeds. Avoid limp or wrinkled pods.
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Basic Preparation
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Wash snow peas under cold running water. Break off the stem ends and remove the strings that run the length of the pod. Pods can be cut in half crosswise, diagonally or lengthwise.
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