Stir-Fried Buckwheat
Stir-Fried Buckwheat is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. 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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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPour the buckwheat groats into a large bowl and mix in the egg until they are well coated, all the grains separated from one another.
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.
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.
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.
Meanwhile, whisk the soy sauce, vinegar, chile paste, and sugar in a small bowl.
Heat a large wok over medium-high heat.
Swirl in the oil, then add the scallions, garlic, and ginger.
Stir-fry for 30 seconds.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
