Buckwheat in Asian Style Recipe
In this dish, the taste of buckwheat is revealed in a new way. Sesame oil gives it an unusual flavor, in which, while buckwheat porridge is being cooked, vegetables and spices are fried in just a few minutes. Buckwheat can be served as a side dish or as an independent dish.
Servings
2
Cook Time
20minutes
Servings
2
Cook Time
20minutes
Ingredients
Instructions
  1. Dip two bags of buckwheat into boiling water without opening them. Cover and simmer for 20 minutes. While the buckwheat is cooking, there are 20 minutes for slicing and quick frying of vegetables with spices. Cut the onion into half rings.
  2. Chilli rings.
  3. Cut the carrots into thin strips or grate them.
  4. Finely chop the garlic.
  5. And parsley.
  6. Chop the green onions.
  7. Grate the ginger on a grater.
  8. Take bags of buckwheat. While the water is draining, fry the vegetables quickly. Preheat a frying pan, pour 2 tablespoons of sesame oil. Fry half-rings of onions, without reducing the heat, for just a minute. It’s just starting to become transparent.
  9. Add the carrots, chili and fry for another two minutes.
  10. Add garlic, ginger, coriander and nutmeg. Mix well and cook for a minute.
  11. Add chopped green onions. Fry for literally thirty seconds.
  12. Mix well.
  13. Carefully open the bag on the side and put the buckwheat groats to the vegetables.
  14. Everyone connects. Pour the sauce over the fried wok and mix well. You can use teriyaki marinade sauce or soy sauce with added sugar or honey.
  15. Add finely chopped parsley, sesame seeds and mix well.
  16. Bon appetit.
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