Wilder Home Lifestyle

This year we harvested well over 10lbs of sugar snap peas from our spring crop. Although my child mostly ate them plain, I found multiple ways to cook them for myself and my husband.

I like to have asian style snap peas. We do about a 1/2 Tbsp of vegetable oil, a clove of minced garlic, 1 tsp fresh minced ginger, 1 Tbsp soy sauce, 1 tsp toasted sesame oil, 1/2 Tbsp toasted sesame seeds, and crushed red peppers. We start on low/medium heat with the oil, then add the garlic and ginger until you can smell the aroma and the garlic is slightly golden. Then add about 2 cups worth of sugar snap peas with soy sauce for about 7-9 minutes. Then remove the pan from the heat and add sesame oil, sesame seeds, and crushed red peppers. Mix it around and serve.

We add them to many snack plates.

We also add them to salads with our other produce from the garden. This year we had so much lettuce and nasturtiums.