China is the source for snow peas, including their name, which is a direct translation from Mandarin. They are supposedly so named due to their appearance at the very beginning of spring, even while snow remains on the ground.
And though the plant may be hardy enough to stand up to a spring frost, the pods themselves are wonderfully delicate–the fact that they can be eaten whole being their claim to fame.
With all that in mind, we give our snow peas only the briefest of sous vide cooks (as well as a bit of a Chinese accent, flavor-wise), preserving their appealing tender crispness and highlighting their vibrant sweetness. So let’s get cooking, snow pea.