|Snow peas and French bush beans in my garden|
This recipe is adapted from the NY Times. As it turns out, cauliflower has gone on sale this week, which makes this a double win.
As with other stir-fries, it's important to have your ingredients prepped and measured before you start (what we chefs call mise-en-place). Stir fries happen fast and you can't be chopping or measuring things as you go.
Stir-fried Curried Cauliflower and Peas
2 Tablespoons vegetable oil
1 teaspoon whole cumin seeds
1 teaspoon black mustard seeds
1 teaspoon ground turmeric
1 ½ pounds cauliflower (about ½ a large head), cut into florets
3 large cloves garlic, minced
2 Tablespoons grated ginger
1 medium jalapeno chile, sliced thinly (if you want less spice, remove the seeds)
3 Kaffir lime leaves (optional)
¾ teaspoon kosher salt
¼ teaspoon black pepper
½ pound sugar snap peas or snow peas, stems and strings removed
2 scallions, cut into 2" julienne
juice of ½ a lime
2 Tablespoons chopped cilantro
Heat oil in a large skillet or wok with a cover over medium-high heat. Add cumin and black mustard seeds and cook until the mustard seeds start to pop. Partially cover because once they start to pop, they will start shooting all over the place! Add the turmeric and stir for 15 seconds. Add the cauliflower, garlic, ginger, chile, lime leaves (if using), salt, and black pepper to the pan. Cook for 5 minutes. Stir often to avoid burning. Add the peas, stir, reduce the heat to medium-low, and cover. Cook for 5 more minutes until peas are crisp-tender. Stir in scallions, lime juice, and cilantro. Check for salt. Serve immediately.