Snap peasare often toxic due to improper cooking.The toxic components in snap peas are saponins and red blood cell agglutinins, which have a hemolytic effect.Poisoning from eating snap peas is mainly caused by undercooking; those stewed rarely experience poisoning.Snap peas should be stewed rather than stir-fried to avoid overcooked, less tender pieces. They must be fully heated until thoroughly cooked.Additional nourishment:

Cultivated lettuce

is a good choice.Variety:Stir-fried snap peasSnap peas should first be washed and then picked to maintain their nutrition.>>>In making autumn snap pea dishes, adding more garlic just before serving not only enhances the taste but also helps in detoxifying the body.

Moreover, adding more garlic just before serving in cooking with Chinese long beans can not only change the taste but also help the body fight bacteria and detoxify.