Blanched Snow Peas

Blanched Snow Peas

Bright green snow peas stay crisp-tender with a quick dip in boiling water and an ice bath.

Total 10 min Makes 4 servings Calories 42/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

Blanching snow peas for just a minute or two locks in their vivid color and crunchy texture while taking off the raw edge. This simple technique is ideal for salads, stir-fries, or a quick side dish, and the ice bath afterward stops the cooking so the peas stay snappy.

Ingredients

  • 1 pound snow peas, ends trimmed and strings removed
  • 2 quarts water
  • 1 tablespoon salt, for blanching water
  • 4 cups ice water, for ice bath
  • 0 salt, to taste

Method

  1. Trim the stem ends off the snow peas and pull away any tough strings along the seams.

  2. Fill a 6-quart saucepan with 2 quarts water, add 1 tablespoon salt, and bring to a rolling boil over high heat.

  3. While the water heats, fill a large bowl with 4 cups ice water and set it near the stove.

  4. Drop the snow peas into the boiling water and blanch until bright green and just tender, about 1 minute.

  5. Using a slotted spoon or spider, immediately transfer the snow peas to the ice water bath to stop the cooking.

  6. Let the snow peas sit in the ice water for 1 to 2 minutes until fully chilled, then drain well.

  7. Pat the snow peas dry with a clean towel, season with salt to taste, and serve or use as desired.

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    Blanched Snow Peas

    Blanching snow peas for just a minute or two locks in their vivid color and crunchy texture while taking off the raw edge. This simple technique is ideal for salads, stir-fries, or a quick side dish, and the ice bath afterward stops the cooking so the peas stay snappy.

    10 min 4 servings 42 cal

    Ingredients

    • 1 pound snow peas, ends trimmed and strings removed
    • 2 quarts water
    • 1 tablespoon salt, for blanching water
    • 4 cups ice water, for ice bath
    • 0 salt, to taste

    Method

    1. 1

      Trim the stem ends off the snow peas and pull away any tough strings along the seams.

    2. 2

      Fill a 6-quart saucepan with 2 quarts water, add 1 tablespoon salt, and bring to a rolling boil over high heat.

    3. 3

      While the water heats, fill a large bowl with 4 cups ice water and set it near the stove.

    4. 4

      Drop the snow peas into the boiling water and blanch until bright green and just tender, about 1 minute.

    5. 5

      Using a slotted spoon or spider, immediately transfer the snow peas to the ice water bath to stop the cooking.

    6. 6

      Let the snow peas sit in the ice water for 1 to 2 minutes until fully chilled, then drain well.

    7. 7

      Pat the snow peas dry with a clean towel, season with salt to taste, and serve or use as desired.