1 lb. fresh sugar snap peas
1 tbsp. whole mustard seeds
4 tbsp. vegetable oil
4 cloves garlic, finely chopped
1 hot dried red chili
Salt and pepper to taste

Heat the oil in a large skillet over high heat. When hot, add the mustard seeds. As soon as the mustard seeds begin to pop, add the garlic, then add the red chili and stir for a few seconds.

Put in the sugar snap peas and season to taste. Let cook for a few minutes until they have absorbed the flavor of the spices.