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Hot And Spicy Asian Vegetables With Sunflower Seed

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A medley of Asian vegetables garnished with black sunflower seeds

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 16-20 minutes

Cooking time : 16-20 minutes

Servings :

Hot And Spicy Asian Vegetables With Sunflower Seed

Main Ingredients

Broccoli, Cabbage

Cuisine

Fusion

Course

Starter

Level Of Cooking

Medium

Calories

530

Carbohydrates

14.5

Protein

29.1

Fat

39.1

Fibers

5.6

Ingredients

  • Broccoli separated into small florets, blanched
    1/2 medium
  • Cabbage
    1/4 small
  • Pak choy
    4
  • Broccoli
    7-8 florets
  • Sunflower seeds (charoli/chironji)
    1 tablespoon
  • Spring onion bulbs
    3-4
  • Oil
    2 tablespoons
  • Ginger grated
    2 inch pieces
  • Garlic cloves
    10
  • Salt
    to taste
  • Black pepper powder
    1/2 teaspoon
  • Soy sauce
    1 teaspoon
  • Cornflour/ corn starch
    1 teaspoon
  • Fresh red chillies diagonally sliced
    2

Method

Step 1


Dry roast black sunflower seeds for a couple of minutes on medium heat and transfer into a bowl. Chop spring onion bulbs.

Step 2


Heat oil in a non stick pan, add spring onions and sauté. Roughly chop cabbage and add.

Step 3


Add ginger and garlic and continue to sauté. Add ½ cup water and cook.

Step 4


Tear pak choy and add along with broccoli florets, salt, pepper powder, soy sauce and mix well.

Step 5


Add red chillies and mix. Mix cornstarch with ¼ cup water and add to the pan, a little at time, and mix. Cook till the sauce thickens a little.

Step 6


Transfer into a serving bowl, sprinkle sunflower seeds and serve hot.

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