This stir-fry brings together tender beef and crisp snow peas in a light, savory sauce. It’s quick to prepare and delivers a ...

Heat oven to 400 degrees. In a large bowl, toss vegetables with the olive oil and salt. Transfer to a single layer on a sheet pan. Roast for 10-12 minutes or until the vegetables are tender. (You ...

Add the snow peas and chilies, then cook, stirring, until the chicken is almost opaque throughout. Add the sauce and cook, stirring, until the vegetables are crisp-tender. Season with salt and pepper.

Snow peas, aka Chinese peas, are flat, pale green and picked and eaten before the peas inside plump. Sugar snaps likewise, are consumed pod, pea and all.

9 recipes starring snappy, springy snow peas March 23, 2024 (Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post) By Becky Krystal ...

Add the snow peas and the sugar snap peas. Cook, 1 minute. Add the shucked peas. Cook just until the peas turn bright green and lose a touch of their crunch, 1½ to 2 minutes more.

Add snow peas: Add the snow peas and stir-fry over high heat for 5 seconds. Add a small splash of water around the edge of the wok to create some steam to help cook the snow peas.

Snow peas, or, as the French call them, mange-touts (owing to the fact that you can eat the whole package, pods included), are at their sweetest, tenderest best in late spring and early summer. As ...

Snap peas are packed with vitamin C, providing more than 75% of your daily need in one cup. They also supply a healthy dose of vitamins A and K, manganese, iron and fiber.