Originally written by Kimberly Cripps , former SDSU Extension Family & Community Health Field Specialist, with contributions by Megan Erickson, former SDSU Extension Nutrition Field Specialist, and Hope Kleine, former SDSU Extension Health Education Field Specialist.
- Peas are a member of the legume or bean family.
- Pea plants develop pods that enclose fleshy seeds. Pod thickness depends on variety.
- Fresh green peas should be refrigerated to keep their sugar from turning to starch making them less sweet.
- Store in the refrigerator in a plastic bag for 2-3 days. Eat them as soon as possible.
- Rinse and shell green peas in large pods right before cooking. Pull the string from the pod, open the pod, push out the peas.
- Peas can be eaten fresh or cooked by steaming, sautéing, or stir-frying.
- Trim the stem from the snow peas prior to cooking.
- Remove the string and stem end from small, flat, sugar snap peas prior to eating.
- Wash before eating.
- All cooking methods should be done quickly to retain as many nutrients as possible.
Like it! Sugar Snap Peas with Toasted Sesame Seeds
- 1 T peanut oil
- 3 mushrooms sliced (1/2 cup)
- 2 c sugar snap peas or snow peas – cut in half
- 1 t low sodium soy sauce
- 1-2 T toasted sesame seeds
- Wash the peas and remove the ends and strings.
- Slice the mushrooms.
- Measure out the soy sauce and sesame seeds. Set aside.
- Heat oil in wok or large skillet. Use mediumhigh heat.
- Add mushrooms and stir-fry them until they are light brown.
- Add peas and stirfry them until they are crisp-tender. About 2 minutes.
- Add the soy sauce. Stir.
- Cover and cook for one more minute. Sprinkle with toasted sesame seeds.
Yield: 4 servings
Nutrition Facts per Serving:
Source: Calories 90; Fat 6g; Cholesterol 0mg; Sodium 115mg; Carbohydrates 8g; Fiber 2g; Sugar 3g; Protein 3g
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