Q: We have a bumper crop of sugar snap peas this year. What’s the process for blanching and freezing them?

A: Select bright green, flat, tender pods. Wash. Remove stems, blossom ends and any strings. Leave whole. Water blanch 2 minutes for small pods; 3 minutes for large pods. Cool, drain and package, leaving 1/2-inch headspace. Seal and freeze.

Here’s a simple recipe using sugar snap peas that was modified from the Centers for Disease Control and Prevention Web site.

Asian Sugar Snap Peas

1 teaspoon sesame oil

1/2 pound sugar snap peas

1/2 cup diagonally sliced carrots

1/4 cup sliced water chestnuts, canned, no salt added

1/2 cup low-sodium chicken broth

1 teaspoon low-sodium soy sauce

1 teaspoon cornstarch

Add oil to a nonstick skillet and heat on medium-high. Add snow peas and carrots and sauté for 2 minutes. Add water chestnuts and broth and bring to a boil. Cover, reduce heat and simmer 5 minutes or until vegetables are crisp-tender.

Combine soy sauce and cornstarch, stir until cornstarch dissolves and add to vegetable mixture. Cook over medium heat, stirring constantly, until sauce thickens. Serve immediately.

Makes 4 servings.

Nutrition information per serving: 60 calories, 2 grams total fat, 9 grams carbohydrate, 3 grams protein, 2 grams fiber, 75 milligrams sodium, 0 milligrams cholesterol.

— Susan Krumm is an Extension agent in family and consumer sciences with K-State Research and Extension-Douglas County, 2110 Harper St. She can be reached at 843-7058.