Stir-Fried Buckwheat
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.
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
