Preparation

• 在大型（最好是12英寸）的干煎锅中用中低温烤小茴香和芥末种子，偶尔搅拌，直至非常香，4至5分钟；不要让他们燃烧。立即转移到一个小碗中。将煎锅放回中火上1分钟。倒入油，然后旋转以覆盖锅。一旦油发光，但不要吸烟洋葱，然后搅拌加油。大约30秒后，将花椰菜，绿豆和胡萝卜加入锅中的均匀层。用盐和胡椒粉调味，让煮不受干扰，直到蔬菜开始变成褐色，2至3分钟。炒，偶尔搅拌，直到花椰菜变成5至7分钟。如果锅底太干并开始燃烧，请加入汤匙橄榄油。 Reduce the heat to medium and continue to sauté until the cauliflower is tender, another 2 to 3 minutes. (Cut through a floret with the edge of the metal spatula; the floret should slice in half without crumbling.) Stir in the garlic, ginger, toasted cumin and mustard seeds, and chile flakes. Cook for another minute to blend the flavors. Season to taste with salt and pepper and serve immediately.