5 from 114 votes
Spicy Sugar Snap Peas with Horseradish
This Spicy Sugar Snap Peas recipe features quick-cooked snap peas in a bright, mild miso broth finished with freshly grated horseradish and thinly sliced radishes. The combination offers crisp-tender vegetables coated with tangy, savory miso and a peppery kick from horseradish, accented by the freshness of radishes. The dish brings contrasting textures and a subtle heat.
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
2
-4 servings
Calories:
132 kcal
Course:
Side Dish
Cuisine:
Asian
Ingredients
- 1 pound sugar snap peas
- ¼ cup horseradish I highly recommend a Microplane grater, finely grated, fresh
- 1 tablespoon shiro (white) miso
- ½ cup of water
- 3 small radish trimmed and sliced as thinly as possible (I used a mandoline
- 1 tablespoon soy sauce
- kosher salt
- black pepper
Instructions
- Put the finely grated horseradish in a plastic bag and put it in the freezer.
- Put the sliced radishes in a small strainer and toss with a few pinches of salt. Set aside.
- Put the water and miso in a saute pan or skillet and bring to a boil over high heat, stirring to dissolve the miso.
- When the miso mixture is boiling, add the snap peas and cook, stirring often, until the peas are bright green, around 2 minutes. Reduce the heat to medium and add the soy sauce, stirring until the peas are well coated with the liquid, another minute. Remove from heat.
- Put the now-frozen horseradish in a food processor (if you have a mini-prep one, use that), and whizz it until the horseradish is super-finely ground. (Be careful not to overdo it, or the horseradish will get all clumpy.)
- Put the snap peas and their broth in a bowl, top with the radishes (you may want to blot them dry if they're super wet), add a few turns of black pepper (and salt if you feel like it's necessary but given the salted radishes and the fact that miso's pretty salty to begin with, you should probably taste before adding additional salt), top with the horseradish, and serve immediately or at room temperature.
Cup of Yum
Notes
- Process horseradish gently to avoid clumping and maintain even texture.
- Dry radishes well before mixing to keep the dish crisp and prevent excess moisture.
- Cook snap peas quickly (2-3 minutes) to preserve their bright color and slight crunch; have all ingredients ready before cooking.
Nutrition Information
Calories
132kcal
(7%)
Carbohydrates
23g
(8%)
Protein
9g
(18%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
0.2g
(1%)
Sodium
959mg
(40%)
Potassium
571mg
(12%)
Fiber
7g
(28%)
Sugar
12g
(24%)
Vitamin A
2473IU
(49%)
Vitamin C
144mg
(160%)
Calcium
123mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2 -4 servings
Amount Per Serving
Calories 132
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 9g | 18% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 959mg | 40% |
| Potassium | 571mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 2473IU | 49% |
| Vitamin C | 144mg | 160% |
| Calcium | 123mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.