- 2 tablespoons peanut oil or canola oil
- 1/2 teaspoon whole cumin seeds
- 1/2 teaspoon whole brown mustard seeds or yellow mustard seeds
- 3/4 lb fresh sugar snap peas, strings removed
- 3/4 teaspoon salt (or to taste)
- 2 teaspoons finely chopped fresh thyme or 1/2 teaspoon dried thyme
- cayenne pepper (to taste)
- fresh ground black pepper (to taste)
- 1 tablespoon fresh lemon juice
1. Add the oil to a large skillet or wok and place over medium heat.
2. When the oil is hot, add in the cumin seeds and mustard seeds.
3. As soon as the mustard seeds begin to pop (should be a matter of seconds), turn off the heat.
4. When the oil is cooled to medium temperature, place the pan back on medium heat and add in the peas.
5. Stir-fry briskly for a few seconds.
6. Add in the salt, thyme, and 3 tablespoons of water.
7. Bring to a simmer; cover quickly and turn the heat down to low; cook for about 3 minutes or until the peas are almost done.
8. Uncover and add in the cayenne, black pepper, and lemon juice.
9. Turn the heat to high and quickly boil away all the liquid in the pan while stirring gently to mix the seasonings.
10. Serve right away.
Yeild: 4 servings
from Madhur Jaffrey, World Vegetarian, page 260. Rebecca Blood recommends.
Nutrition information calculated for 1 serving (98g): Calories 93; Total Fat 7.2g; Cholesterol 0mg; Sodium 437mg; Potassium 138mg; Total Carbohydrate 7.4g; Dietary Fiber 2.9g; Sugars 1.4g; Protein 1.8g