• Snap peas1 bag
• Water80 cc
• Coarse salta pinch

1. 1

   Select snap peas that are bright green with a firm, crisp appearance.

2. 2

   Remove the string from the thicker side by pulling it with your fingers, and trim the stem end on the opposite side.

3. 3

   Pour 80 cc of water into a pot or skillet and bring it to a boil.

4. 4

   Add a pinch of coarse salt to the boiling water, then add the snap peas in a single layer without overlapping.

5. 5

   Cover the pot tightly and boil over medium heat for 1.5 minutes.

6. 6

   Transfer the cooked snap peas to a colander and let them cool as is.

7. 7

   By cooling them without rinsing in cold water, the crispy, snappy texture is preserved.

Steaming snap peas in a small amount of water prevents them from becoming too soft. If the strings are thin, you don't need to remove them forcefully. Closing the lid tightly allows residual heat to cook them through completely.

• Calories35 kcal
• Protein2.5 g
• Fat0.3 g
• Carbs6 g
• Sodium0.3 g