Stir-Fried Buckwheat Recipe

Name: Stir-Fried Buckwheat Recipe
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

www.epicurious.com

Make ahead: Prepare the buckwheat in advance, through drying the grains on a baking sheet: Cover the cooked, separate groats on their baking sheet and store in the fridge for up to 2 days.

Keywords

stir-fry
pilaf
buckwheat
green bean
carrot
side
dinner
gluten free
vegetarian
dairy free
nut free
make ahead
weeknight meals
saute
cookbooks

View full recipe on www.epicurious.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.

Share this recipe:

Cooking tools: