Ingredients
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1 cup Buckwheat
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1 large Egg
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2 cups reduced-sodium Vegetable Broth
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2 tablespoons Soy Sauce
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2 tablespoons unseasoned Rice Vinegar
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1 teaspoon Asian Chili Paste
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1 teaspoon Sugar
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2 tablespoons toasted Sesame Oil
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6 Scallions
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2 Garlic
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1 tablespoon minced fresh Ginger
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2 large Carrots
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1 red Bell Peppers
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½ pound Green Beans
Directions
Steps
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1
Done
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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. |
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2
Done
|
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. |
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3
Done
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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. |
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4
Done
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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. |
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5
Done
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Meanwhile, whisk the soy sauce, vinegar, chile paste, and sugar in a small bowl. |
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6
Done
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Heat a large wok over medium-high heat. Swirl in the oil, then add the scallions, garlic, and ginger. Stir-fry for 30 seconds. |
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7
Done
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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. |
