Stir-Fried Buckwheat

Name: Stir-Fried Buckwheat
Total time: 37 min
Yield: 4 servings
Ingredients: 1 cup buckwheat groats; 1 whole large egg; 2 cups reduced-sodium vegetable broth; 2 tablespoons soy sauce; 2 tablespoons unseasoned rice vinegar; 1 teaspoon Asian chile paste; 1 teaspoon sugar; 2 tablespoons toasted sesame oil; 6 whole scallions; 2 cloves garlic; 1 tablespoon fresh ginger; 2 whole carrots; 1 whole red bell pepper; ½ pound green beans

A savory Asian-inspired dish combining tender buckwheat groats with colorful vegetables in a flavorful soy-based sauce. This healthy stir-fry features carrots, bell peppers, and green beans with aromatic ginger and garlic.

4 servings

37 min

Published October 4, 2025

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Ingredients

•1 cup buckwheat groats
•1 whole large egg
•2 cups reduced-sodium vegetable broth
•2 tablespoons soy sauce
•2 tablespoons unseasoned rice vinegar
•1 teaspoon Asian chile paste
•1 teaspoon sugar
•2 tablespoons toasted sesame oil
•6 whole scallions
•2 cloves garlic
•1 tablespoon fresh ginger
•2 whole carrots
•1 whole red bell pepper
•½ pound green beans
•

Cooking Instructions

1.
1. Pour the buckwheat groats into a large bowl and mix in the egg until they are well coated, all the grains separated from one another.
3 min
2.
2. Heat a large, dry saucepan over medium heat. Pour in the coated groats and stir over the heat for 2 minutes to set the egg. The groats should still be separate from each other.
2 min
3.
3. Pour in the broth and increase the heat to high. Bring to a boil. Cover, reduce the heat to low, and simmer until the liquid has been absorbed and the groats are tender, about 15 minutes.
15 min
4.
4. Spread the buckwheat on a large rimmed baking sheet and cool for 10 minutes to make sure the grains stay separate, rather than glomming onto each other.
10 min
5.
5. Meanwhile, whisk the soy sauce, vinegar, chile paste, and sugar in a small bowl.
2 min
6.
6. Heat a large wok over medium-high heat. Swirl in the oil, then add the scallions, garlic, and ginger. Stir-fry for 30 seconds.
1 min
7.
7. Add the carrots, bell pepper, and green beans. Stir-fry until crisp-tender, about 2 minutes. Add all the buckwheat. Continue stir-frying for 1 minute. Pour in the soy sauce mixture and bring to a simmer, tossing and stirring for 1 more minute.
4 min

Ingredients

•1 cup buckwheat groats

•1 whole large egg

•2 cups reduced-sodium vegetable broth

•2 tablespoons soy sauce

•2 tablespoons unseasoned rice vinegar

•1 teaspoon Asian chile paste

•1 teaspoon sugar

•2 tablespoons toasted sesame oil

•6 whole scallions

•2 cloves garlic

•1 tablespoon fresh ginger

•2 whole carrots

•1 whole red bell pepper

•½ pound green beans

•

Cooking Instructions

1. Pour the buckwheat groats into a large bowl and mix in the egg until they are well coated, all the grains separated from one another.

3 min

2. Heat a large, dry saucepan over medium heat. Pour in the coated groats and stir over the heat for 2 minutes to set the egg. The groats should still be separate from each other.

2 min

3. Pour in the broth and increase the heat to high. Bring to a boil. Cover, reduce the heat to low, and simmer until the liquid has been absorbed and the groats are tender, about 15 minutes.

15 min

4. Spread the buckwheat on a large rimmed baking sheet and cool for 10 minutes to make sure the grains stay separate, rather than glomming onto each other.

10 min

5. Meanwhile, whisk the soy sauce, vinegar, chile paste, and sugar in a small bowl.

2 min

6. Heat a large wok over medium-high heat. Swirl in the oil, then add the scallions, garlic, and ginger. Stir-fry for 30 seconds.

1 min

7. Add the carrots, bell pepper, and green beans. Stir-fry until crisp-tender, about 2 minutes. Add all the buckwheat. Continue stir-frying for 1 minute. Pour in the soy sauce mixture and bring to a simmer, tossing and stirring for 1 more minute.

4 min