In this dish the taste of buckwheat is revealed in a new way. The unusual aroma gives it sesame oil, which, while cooked buckwheat, literally in a few minutes fried vegetables and spices. Buckwheat can be served as a side dish or as a separate dish.
Lower two bags of buckwheat in boiling water without opening them. Cover and simmer for 20 minutes. While buckwheat is cooking, there are 20 minutes for slicing and fast roasting vegetables with spices. Cut onions into half rings.
Carrots in thin sticks or grated.
Finely chop the garlic.
Cut green onions.
Grate the ginger.
Get bags of buckwheat. While the water drips, quickly fry the vegetables.
Heat the pan, pour 2 tablespoons sesame oil. Fry half-rings of onions, without reducing the fire, just a minute. He's just starting become transparent.
Add carrots, chili and fry for another two minutes.
Add garlic, ginger, coriander and nutmeg. Mix well and cook for a minute.
Add the sliced green onion. Fry literally thirty seconds.
Carefully open the bag on the side and put buckwheat to the vegetables.
All connect. Pour the sauce to fry the Wok and mix well.
You can use the sauce-teriyaki marinade or soy sauce with the addition of sugar or honey.
Add finely chopped parsley, sesame seeds and mix well.