Sugar Snap Peas With Horseradish

• 1 1/2 cups good stock
• 2 tablespoons soy sauce
• 1 pound sugar snap peas, trimmed
• 2 to 3 tablespoons butter
• Salt and freshly ground black pepper
• 1/4 cup freshly grated horseradish, or to taste

1. Combine stock and soy sauce in deep skillet over high heat and reduce to about 1/2 cup, 5 to 10 minutes.
2. Add peas and stir frequently until they are bright green and tender and liquid is reduced to a glaze, about 5 minutes.
3. Turn heat to medium and stir in butter and salt (easy at first, because of soy sauce) and pepper to taste.
4. Put in warmed bowl, top with horseradish, and serve.

good stock, soy sauce, sugar, butter, salt, freshly grated horseradish

Taken from cooking.nytimes.com/recipes/12094 (may not work)