Green peas with flat edible pods.
1The flat, light-green snow pea has a long history, especially in the Chinese kitchen.
2Carl was in the kitchen, stringing snow pea pods for dinner, when Renee came in.
3Drain the noodle- snow pea combination in a colander and rinse with cold water; divide evenly among four bowls.
4Stir-frying works well with snow peas, which have a fairly sturdy pod.
5To this she added glistening snow peas from the other serving dish.
6Add water chestnuts, snow peas, bean sprouts, celery, and oil.
7Snow peas are a wonderful addition to stir-fries, and they pair nicely with beef.
8I've had success planting snow peas as a fall crop.
9Replace carrot with 24 snow peas, ends and strings trimmed.
10They are a cross between shell peas and snow peas.
11Mangetout, or "eat it all," is the French word for snow peas.
12As many veggies as you're hungry for (cabbage, snow peas, bok choy, etc.
13One was under the other- Idon'tremember which-andhis feet were in the snow peas.
14This dish tastes delicious served with Snow Pea Stir-fry (page 233).
15You can use broccoli instead of bok choy and green beans instead of snow peas.
16Snow peas turn a beautiful dark green when stir-fried.