Sugar Snap Peas With Cumin and Thyme

Ingredients

• 2 tablespoons peanut oil or canola oil
• 1/2 teaspoon whole cumin seed
• 1/2 teaspoon whole brown mustard seeds or yellow mustard seeds
• 3/4 lb fresh sugar snap pea, 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

Directions

1. 1

   Add the oil to a large skillet or wok and place over medium heat.

2. 2

   When the oil is hot, add in the cumin seeds and mustard seeds.

3. 3

   As soon as the mustard seeds begin to pop (should be a matter of seconds), turn off the heat.

4. 4

   When the oil is cooled to medium temperature, place the pan back on medium heat and add in the peas.

5. 5

   Stir-fry briskly for a few seconds.

6. 6

   Add in the salt, thyme, and 3 tablespoons of water.

7. 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. 8

   Uncover and add in the cayenne, black pepper, and lemon juice.

9. 9

   Turn the heat to high and quickly boil away all the liquid in the pan while stirring gently to mix the seasonings.

10. 10

    Serve right away.