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Snow peas are smaller and much flatter than the more common English peas.Unlike the English peas, which have inedible pods, the entire snow pea issweet and tender. Snow peas are highly prized in Oriental cuisines, wherethey are often left whole or sliced into thin strips and quickly stirfriedto retain their color and crispness. Snow peas used to be sold only in Orientalfood stores but today are available in most larger retail markets. Theyare now available twelve months of the year. During the winter months theyare flown in from Central America.
Snow peas often carry expensive price tags-two to three times per poundas much as English peas-but unlike English peas, where there is at least50 percent waste, 100 percent of the snow peas end up on the plate.
When shopping for snow peas, use the same guidelines for identifying topquality as you do for English peas. Look for fresh-looking, velvety-feelingpods that are free from mold. The color of fresh snow peas is paler thanthat of the darker green English peas. If the snow peas are yellowish incolor, or if there is any sign of decay, or if they don't feel fresh andcrisp, pass them by.