Hot And Spicy Asian Vegetables With Sunflower Seed

A medley of Asian vegetables garnished with black sunflower seeds. This recipe is from FoodFood TV channel

New Update
Main Ingredients Broccoli, Cabbage
Cuisine Fusion
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Hot And Spicy Asian Vegetables With Sunflower Seed

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


  1. Dry roast black sunflower seeds for a couple of minutes on medium heat and transfer into a bowl. Chop spring onion bulbs.
  2. Heat oil in a non stick pan, add spring onions and sauté. Roughly chop cabbage and add.
  3. Add ginger and garlic and continue to sauté. Add ½ cup water and cook.
  4. Tear pak choy and add along with broccoli florets, salt, pepper powder, soy sauce and mix well.
  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.
  6. Transfer into a serving bowl, sprinkle sunflower seeds and serve hot.

Nutrition Info

Calories 530
Carbohydrates 14.5
Protein 29.1
Fat 39.1
Other Fiber 5.6