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Snappy Pea Pods Recipe
Snappy Pea Pods Recipe photo by Taste of Home

Snappy Pea Pods Recipe

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Snappy Pea Pods look just as good as they taste. “This side dish is great and really quick,” says Trisha Kruse of Eagle, Idaho. “Sesame oil enhances the pea pods' flavor, giving this medley extra flair.”
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1/2 pound sliced fresh mushrooms
  • 1 small onion, thinly sliced
  • 1 tablespoon sesame oil
  • 3/4 pound fresh or frozen sugar snap peas
  • 1/2 cup chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

3/4 cup equals 89 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 270 mg sodium, 10 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.


  1. In a large skillet, saute mushrooms and onion in oil until crisp-tender. Add the remaining ingredients. Bring to a boil; cover and simmer for 2-4 minutes or until peas are crisp-tender. Serve with a slotted spoon. Yield: 4 servings.
Originally published as Snappy Pea Pods in Simple & Delicious November/December 2007, p21

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Reviewed Apr. 15, 2015

"This was good. I used olive oil instead and I used veggie broth. I poured this over pasta."

Reviewed Apr. 2, 2012

"Yes, it was delicious!! , especially with the peas from my garden! I made it vegan Style.  I put it over gluten free whole wheat spaghetti noodles, exchanged the chicken broth with vegetable broth and the this juice from the peas mixture I poured over the spaghetti. Yum!!!

Served with a cucumber salad."

Reviewed Apr. 2, 2012

"Very Good!! I used portabella mushrooms, changed the chicken broth to veggie broth to make it vegan. I served on Gluten free whole wheat spaghetti noodles. I used the broth from the peas to pour over the pasta! Oh so yummy, seved with a cucumber salad! Will make again and again!"

Reviewed Apr. 11, 2009

"My son wont eat peas but he has no problem eating these they are great."

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