Preparation

• Place a pressure cooker over high heat and coat the bottom with 2 tablespoons oil.
• Once hot, add half the onion and cook, stirring until translucent, about 1 minute. Then add half the garlic and cook, stirring, until fragrant but not colored.
• Add the sunflower seeds and stir to coat in the onion and garlic, until the seeds are toasted, about 1 to 2 minutes.
• Stir in the white wine and 3 cups water. Lock the lid onto the pressure cooker. When the device reaches 15 pounds per square inch and begins to whistle and hiss, lower heat to medium-high and cook for 10 minutes.
• Remove from heat and carefully depressurize by pushing the release valve, taking care to avoid the steam.
• When it is safe to remove the lid, drain the seeds and onion mixture and pour it onto a sheet tray to cool.
• Place a wok or large nonstick pan over high heat and coat with the remaining 2 tablespoons of oil. Saute the remaining onion, garlic, ginger and carrots about 1 minute.
• Add the cooled sunflower seeds and frozen edamame and stir-fry a few minutes, until seeds and edamame are warm.
• Stir in the hoisin sauce, then add the scallions and stir 30 seconds.
• Drizzle with the rice wine vinegar, stir to incorporate, remove from heat and serve.

*Raw sunflower seeds are available in bulk at Whole Foods.