Recipes Sugar Snaps and Snow Peas with Grated Fresh Horseradish Be the first to rate & review! Convenience-store wasabi-coated peas, a fiery, crunchy snack, inspired this vibrant summer dish from David Chang. Chang decided to echo the flavor of the peas by tossing some of his favorite crisp vegetables from the farmers' market (including snow peas and sugar snaps) with fresh horseradish. Be sure to grate the horseradish at the very last minute, he advises, since it loses potency quickly as it sits. More Quick Side Dishes By David Chang David Chang Instagram There are many things David Chang is known for, including being a successful restaurateur, author, podcaster, and television personality. He is the founder of the Momofuku restaurant group. Two Michelin stars were awarded to Momofuku Ko in 2009, which the restaurant has kept ever since. He has been instrumental in reimagining Modern Asian cuisine. Time Magazine named him one of the 100 Most Influential People in 2010 for his impact on the culinary world. Food & Wine's Editorial Guidelines Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 30 mins Yield: 4 Ingredients 1/4 pound snow peas 1 cup chicken stock 1/2 pound sugar snap peas, trimmed 2 tablespoons soy sauce 2 tablespoons unsalted butter, cut into cubes 1 tablespoon water Freshly ground pepper 6 medium radishes, such as watermelon radishes, thinly sliced 1 1/2 tablespoons coarsely grated fresh horseradish Sea salt, for sprinkling Directions Bring a medium saucepan of salted water to a boil. Add the snow peas and cook until bright green and crisp-tender, about 1 minute. Drain and rinse under cold water. Pat dry and cut into 1-inch pieces. In a large skillet, boil the stock over moderately high heat until reduced to 1/4 cup, about 5 minutes. Add the sugar snaps and cook until bright green, about 2 minutes. Add the snow peas, soy sauce, butter and water and cook over moderate heat, stirring, until the vegetables are glazed, about 2 minutes. Season with pepper. Off the heat, add the radishes. Transfer the vegetables to bowls along with any liquid in the skillet. Sprinkle with the horseradish and sea salt and serve right away. Rate it Print