1 large flower sprout stalk, chopped
7 tablespoons of olive oil
2 tablespoons of ground sweet herbs
1 tablespoon of mustard seeds
1 minced garlic clove
½ teaspoon of cumin powder
½ teaspoon of crushed red pepper flakes
1/2 teaspoon of salt
4 tablespoons of water
1 large flower sprout stalk, chopped
7 tablespoons of olive oil
2 tablespoons of ground sweet herbs
1 tablespoon of mustard seeds
1 minced garlic clove
½ teaspoon of cumin powder
½ teaspoon of crushed red pepper flakes
1/2 teaspoon of salt
4 tablespoons of water
Soak the flower sprout stalks in cold water for 30 minutes
Drain well
Heat a large skillet (or two smaller ones) with olive oil, then add the ground sweet herbs and mustard seeds
When they start to crackle, add the minced garlic and let it lightly brown
Add the cumin powder and crushed red pepper flakes, stirring well, then add the flower sprouts, mixing thoroughly
Add water and salt
Let it cook for approximately 7 minutes, until it's still slightly firm and not too liquid in the pan
Serve hot or at room temperature.
