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The Boston Globe

Food & dining

Recipe for stir-fried buckwheat groats

Serves 4

1 cup buckwheat groats
1 egg, lightly beaten
2 cups vegetable stock
2 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 teaspoon Asian chili paste
1 teaspoon sugar
2 tablespoons toasted sesame oil
6 scallions, thinly sliced
2 cloves garlic, finely chopped
1 piece (1 inch) chopped fresh ginger
2 carrots, shredded
1 red bell pepper, cored, seeded, and cut into fine strips
½ pound green beans, cut into ½-inch pieces

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