STIR-FRIED BUCKWHEAT
**Make ahead:** Prepare the buckwheat in advance, through drying the grains on a baking sheet: Cover the cooked, separate groats on their baking sheet and store in the fridge for up to 2 days.
Provided by Bruce Weinstein
Time 40m
Yield Serves 4
Number Of Ingredients 14
Steps:
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. Meanwhile, whisk the soy sauce, vinegar, chile paste, and sugar in a small bowl.
- 6. Heat a large wok over medium-high heat. Swirl in the oil, then add the scallions, garlic, and ginger. Stir-fry for 30 seconds.
- 7. 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.
STIR-FRIED VEGETABLES AND CHICKEN WITH BUCKWHEAT NOODLES
This recipe was adapted from "Clean: The Revolutionary Program to Restore the Body's Natural Ability to Heal Itself" (HarperOne, 2009). This stir-fried vegetables and chicken with buckwheat noodles makes two servings-you can share with a friend, keep one portion for the next day, or halve the recipe.
Provided by Martha Stewart
Categories Chicken Breast Recipes
Number Of Ingredients 14
Steps:
- In a large pot, boil 6 cups of water; add the salt.
- Add the noodles, reduce heat slightly, and boil for about 3 minutes or until tender.
- Place noodles in a colander and rinse thoroughly in cold water.
- Drain water completely, toss lightly in the sesame oil, and set aside.
- For the stir-fry, heat a heavy skillet and add oil.
- Keep on a high heat and add garlic and ginger for one minute, stir with a wooden spoon.
- Add the rest of the vegetables a little at a time to keep heat up, except the snap peas.
- Toss, flip, or just use a wooden spoon to coat vegetables and prevent scorching.
- Add the nama shoyu (or tamari) and 2 tablespoons water.
- Finally, add the snap peas for 1 minute.
- Toss in a bowl with the noodles and serve.
- Garnish with fresh cilantro, and serve chicken breasts on the side.
BUCKWHEAT AND YAM TORTILLAS WITH STIR-FRY
These tortillas are delightfully different & Tasty. They are good with soup too or on their own as a snack. You may vary your stir fry vegetable to suit your taste. The dough is very easy to work with, just keep dusting the board with buckwheat flour. In one of the photos you will see just the stir fry no buckwheat tortilla. I also added green beans. The recipe is quite vesatile - use it as you will
Provided by Bergy
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Tortillas:.
- Pour the buckwheat& white flour into a large bowl.
- Swirl the flour quickly with one hand as you pour in about 3/4 of the water.
- Now mix the flour& water with both hands by picking up chunks of the dough, squeezing it and dropping it back into the bowl; and flour are well mixed.
- You may want to add the remaining water.
- The dough should be pliable but not too sticky.
- Mix the wasabi, egg white & yam.
- Add this to the dough and thoroughly work it inches.
- If you have a heavy duty mixer blend in the yam using the dough blade, if not just keep mixing with your hands.
- If you are using a mixer continue to mix dough for apprx 10 minutes or until the dough is shiny and forms a ball.
- If kneading by hand knead like you would bread dough and continue kneading until the dough is shiny & forms a ball.
- Wrap the dough in plastic wrap and let it rest at room temperature for 2 hours.
- Dust your counter (or board) with buckwheat flour and pinch off a 2/1/2" piece of dough, dust your rolling pin with buckwheat flour.
- Flatten the dough with you hand then roll to form a round 1/4" or thinner tortilla, roll out all the dough placing a piece of wax paper or plastic between the tortillas.
- Oil a skillet and over medium High heat brown both sides of the tortilla, apprx 2 minutes per side.
- Place in foil and keep warm in a low oven while you make the sauce& stir fry.
- Sauce: Mix all the sauce ingredients in a bowl and set aside.
- Stir Fry:.
- Have all your ingredients ready prepared.
- Heat wok Or skillet to apprx 375°F.
- Add oil, add carrots, swish around for 3 minutes.
- Add Onions, Mushrooms, ginger & Garlic, stir fry 3 minutes.
- Add broccoli, peas and zucchini.
- Stir fry until the vegetables are heated through but still crisp.
- Pour in the sauce and stir, cover and simmer 3 minutes.
- Serve with warm tortillas on the side.
Nutrition Facts : Calories 367.5, Fat 8.6, SaturatedFat 1.3, Cholesterol 0.5, Sodium 1074.5, Carbohydrate 64.5, Fiber 7.1, Sugar 14.7, Protein 11.9
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