Stir-Fried Buckwheat

Name: Stir-Fried Buckwheat
Ingredients: 1 cup buckwheat groats; 1 large egg, lightly beaten; 2 cups reduced-sodium vegetable broth; 2 tablespoons soy sauce (regular or reduced-sodium); 2 tablespoons unseasoned rice vinegar; 1 teaspoon Asian chile paste or sambal; 1 teaspoon sugar; 2 tablespoons toasted sesame oil; 6 scallions, thinly sliced; 2 garlic cloves, minced; 1 tablespoon minced fresh ginger; 2 large carrots, shredded through the large holes of a box grater; 1 red bell pepper, seeded and chopped; 1/2 pound green beans, cut into 1/2-inch pieces

14 ingredients

7 steps

Ingredients

1 cup buckwheat groats
1 large egg, lightly beaten
2 cups reduced-sodium vegetable broth
2 tablespoons soy sauce (regular or reduced-sodium)
2 tablespoons unseasoned rice vinegar
1 teaspoon Asian chile paste or sambal
1 teaspoon sugar
2 tablespoons toasted sesame oil
6 scallions, thinly sliced
2 garlic cloves, minced
1 tablespoon minced fresh ginger
2 large carrots, shredded through the large holes of a box grater
1 red bell pepper, seeded and chopped
1/2 pound green beans, cut into 1/2-inch pieces

Directions

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.
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.
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.
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.
5

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