Sweet and crisp, with a nice little snap of sharpness and great crunch. Snow peas are most familiar in Asian dishes. "Snow pea" is almost a misnomer, since most of what you're enjoying is not the flat little "pea" inside but the chewy-crisp pod. Don't cook them through or they will turn flabby. Just heat them gently (sauté or steam) for less than a minute.
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