Buckwheat Stir-Fry

Buckwheat Stir-Fry

Ingredients:

• 1 cup buckwheat groats
• 2 cups water or vegetable broth
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 onion, thinly sliced
• ¾ cup tofu
• 2 carrots, julienned
• 1 bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 cup snap peas, trimmed
• 2 tablespoons rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated ginger
• Salt and pepper to taste
• Sesame seeds for garnish
• Chopped green onions for garnish

Instructions:

• Rinse the buckwheat groats under cold water. In a saucepan, bring water or vegetable broth to a boil. Add the buckwheat groats, reduce heat to low, cover, and simmer for 10-12 minutes, or until tender. Once cooked, fluff with a fork and set aside.
• In a large skillet or wok, heat sesame oil over medium-high heat. Add minced garlic and thinly sliced onion. Sauté for 1-2 minutes until fragrant.
• Add julienned carrots, tofu, thinly sliced bell pepper, broccoli florets, and snap peas to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
• In a small bowl, whisk together soy sauce or tamari, rice vinegar, honey or maple syrup, grated ginger, salt, and pepper. Pour the sauce over the vegetables in the skillet.
• Add the cooked buckwheat groats to the skillet. Stir well to combine and ensure everything is evenly coated with the sauce.
• Cook for another 2-3 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
• Garnish with sesame seeds and chopped green onions before serving. Enjoy hot!