Sugar Snap Peas With Horseradish

Recipe from David Chang

Adapted by Mark Bittman

Total Time
20 minutes
Rating
4(24)
Comments
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Featured in: THE CHEF: DAVID CHANG; Fish and Vegetables, Cozying Up to Meat

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Ingredients

Yield:4 servings
  • 1½cups good stock
  • 2tablespoons soy sauce
  • 1pound sugar snap peas, trimmed
  • 2 to 3tablespoons butter
  • Salt and freshly ground black pepper
  • ¼cup freshly grated horseradish, or to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

157 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 6 grams protein; 637 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine stock and soy sauce in deep skillet over high heat and reduce to about ½ cup, 5 to 10 minutes. Add peas and stir frequently until they are bright green and tender and liquid is reduced to a glaze, about 5 minutes.

  2. Step 2

    Turn heat to medium and stir in butter and salt (easy at first, because of soy sauce) and pepper to taste. Put in warmed bowl, top with horseradish, and serve.

Ratings

4 out of 5
24 user ratings
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Comments

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jill

I used jarred horseradish and it was ok but I think the key is fresh, which isn’t always easy to find.

ZuQu

I love all the individual ingredients but felt they didn’t do anything for each other. Like when two friends start dating and make each other—and all their other friends—miserable. Best not.

BH

This is wonderful! I don't think it needs the butter, definitely doesn't need the salt. I had fresh horseradish from a gardener friend. Divine!!

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Credits

Adapted from David Chang

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