Sugar Snap Peas With Cumin and Thyme

An untried recipe. Just waiting for the fresh sugar snap peas to arrive. Adapted from Madhur Jaffrey's World Vegetarian.

• Ready In: 26 mins
• Serves: 4

Ingredients

• 2  tablespoons  peanut oil or 2  tablespoons canola oil
• 1⁄2 teaspoon whole cumin seed
• 1⁄2 teaspoon  whole brown mustard seeds or 1⁄2 teaspoon 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. 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.