Buckwheat Stir-Fry

Buckwheat Stir-Fry

This delicious stir-fry recipe makes use of expired buckwheat while ensuring food safety through proper cooking techniques.

15
Prep Time (min)
20
Cook Time (min)
35
Total Time (min)
4
Servings

Ingredients

  • 1 cup expired buckwheat
  • 2 cups water
  • 2 tablespoons vegetable oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 carrot, julienned
  • 1 bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
Difficulty:Medium
Tags:
expired-food-recipefood-waste-reduction

Instructions

1

In a saucepan, bring water to a boil. Add the expired buckwheat and cook for 10-12 minutes or until tender. Drain and set aside.

2

Heat vegetable oil in a large skillet or wok over medium heat.

3

Add the onion and garlic, and sauté until fragrant and translucent.

4

Add the carrot, bell pepper, and broccoli. Stir-fry for 3-4 minutes or until the vegetables are slightly tender.

5

Add the cooked buckwheat to the skillet and stir to combine with the vegetables.

6

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, salt, and pepper.

7

Pour the sauce over the buckwheat and vegetables. Stir-fry for an additional 2-3 minutes, ensuring everything is well-coated and heated through.

8

Serve hot and enjoy!

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