The snap pea is often associated with Chinese food and currently is the main garden pea eaten in China and Japan. Interestingly though, it was the Dutch who originally grew the snap pea as early as 1536 and from there it arrived in the Orient.
Sugar snap peas are around 2 1/2 – 3 inches in length and have a plump, firm pod holding pealike seeds.
This year we are growing the Super Sugar Snap variety.
Selection and Storage: Sugar Snap peas should have a taut, bright green, bulging pods and give a distinct ‘snap’ when broken in two. Avoid any that look limp or dried out. Don’t store snap peas for long – only several days in a ventilated plastic bag in the refrigerator.
Culinary Uses: Snap peas require little preparation. Snip off the stem end and pull away the string that runs down the side of the pod.
The succulent, sweet juiciness of the sugar snap is best preserved by minimal and simple cooking; raw, steamed, blanched or lightly stir-fried.
Information from: The Produce Bible by Leanne Kitchen