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Spicy Sugar Snap Peas with Horseradish
Need an easy 15-minute side dish that really delivers on flavor? These spicy snap peas are the perfect solution. Learning how to cook the sugar snap peas isn’t difficult and you will love how easy and quick this recipe goes together!
Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 2 -4 servings
Calories: 132 kcal
Course:
Side Dish
Cuisine:
Asian
Ingredients
- 1 pound of sugar snap peas
- ¼ cup of finely grated fresh horseradish I highly recommend a Microplane grater
- 1 tablespoon of shiro (white) miso
- ½ cup of water
- 3 small radishes trimmed and sliced as thinly as possible (I used a mandoline)
- 1 tablespoon of soy sauce
- kosher salt and 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
- When processing the horseradish, be careful not to overdo it, or the horseradish will get all clumpy.
- Blot the radishes dry before adding them to the peas.
- Don’t overcook the peas. They cook quickly in 2-3 minutes so have everything ready to go before you start cooking and you want them to be a bit crisp.
Nutrition Information
Calories
132kcal
(7%)
Carbohydrates
23g
(8%)
Protein
9g
(18%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
1g
Monounsaturated Fat
0.2g
Sodium
959mg
(40%)
Potassium
571mg
(16%)
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.