Buckwheat Stir-Fry with Tiny Vegetables and Eggs | Food Stuff

Ingredients

• 1 ½ tsp. brown sugar
• 3 cups cold cooked buckwheat groats (1 cup uncooked)
• 1 cup small (1-inch) cauliflower florets
• ¼–½ tsp. chile-garlic sauce
• 2 Tbs. chopped cilantro, optional
• 2 large eggs, lightly beaten
• 1 Tbs. minced fresh ginger
• 3 cloves garlic, minced (1 Tbs.)
• 6 green onions, thinly sliced, divided
• ½ tsp. kosher salt
• 1 Tbs. fresh lime juice, plus 4 small lime wedges
• 1 small red onion, cut into ½-inch pieces
• 2 tsp. gluten-free tamari or soy sauce
• 1 ½ cups sugar snap peas, cut into ½-inch pieces
• 2 tsp. gluten-free teriyaki sauce, such as Kikkoman
• 2 Tbs. vegetable oil