Garlic & Lime Sugar Snap Peas

Kitchen Brigade a Home Cooking Community. Garlic and Lime Sugar Snap Peas.

Sugar snap peas are a sweet, crunchy variety of pea that you can eat whole pods and all. They're a cross between garden peas (which are shelled for their inner peas) and snow peas (which have flat, edible pods). Sugar snap peas have plump, juicy pods and a crisp texture, making them popular raw in salads, lightly steamed, or stir-fried.

I decided to share a version of of Sugar Snap Peas that I really enjoy it's simple to make and incredibly tasty.

One thing some homecooks don’t realize about sugar snap peas is that they actually have two tough strings, not just one. Most people only remove the string from one side, usually the top, but there’s another on the bottom that often gets missed.

There are fibrous strands along both the round (top) and the flat (bottom) sides of the pod. If you’ve ever bitten into a snap pea and had a stringy piece pull away or get stuck in your teeth, it’s probably because it wasn’t fully de-stringed.

In my opinion, for the best texture and eating experience, it’s worth taking a moment to remove both strings top and bottom. It makes all the difference!

Total Estimated Cost: ~$3.00 (based off Sugar Snap Peas selling for $5.00 LB)

Serves 2 | Prep Time: 15 minutes | Cook Time: 5 minutes

Ingredients

• 8 oz fresh sugar snap peas

• 2 teaspoons dried garlic granules

• 2 teaspoons dried onion flakes

• 2 teaspoons cooking oil

• 1 teaspoon brown mustard seeds

• 1 teaspoon ground cumin

• ½ dried red chili, broken into small pieces

• Salt to taste

• ¼ small fresh lime

Method

1. Prep the Snap Peas: Rinse, pat dry, and fully de-string both sides of the sugar snap peas.

2. Butterfly the Peas: On the rounded side (where you removed the string), use a sharp knife to gently create a slit down the length of each pea pod just deep enough to form a cavity, without slicing all the way through. This “butterfly” cut helps hold the seasoning.

3. Season the Inside: Sprinkle a thin layer of garlic granules and onion flakes into the cavity of each snap pea. Set aside.

4. Start the Tempering: In a small skillet over low heat, warm the cooking oil and add the mustard seeds. Once you hear the first few pops, remove the skillet from the heat.

5. Sear the Peas: Immediately add the prepared snap peas to the pan and return it to low heat. Allow them to sear gently. Sprinkle over the salt, cumin, and the broken red chili.

6. Toss and Cook: Check for a light sear. Once golden on one side, carefully flip and sear the other. Use a fish slice or flat spatula to toss gently for 1–2 minutes until the peas are slightly blistered but still vibrant.

7. Finish with Lime: Squeeze fresh lime juice over the peas and toss well to coat. Serve warm, and enjoy the balance of crunch, spice, and citrusy brightness.