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 |
1. In a bowl, combine the groats and egg. Mix until the grains separate from one another.
2. In a large dry saucepan over medium heat, stir the groats for 2 minutes to set the egg. The grains should not stick together.
3. Add the stock and turn up the heat. Bring to a boil, cover the pan, and lower the heat. Simmer for 15 minutes or until the groats are tender.
4. Spread the groats on a rimmed baking sheet and cool for 10 minutes.
5. In a bowl, whisk the soy sauce, vinegar, chili paste, and sugar.
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6. Heat a large wok or skillet over medium-high heat. Add the oil and when it is hot, add the scallions, garlic, and ginger. Cook, stirring, for 30 seconds. Add the carrots, bell pepper, and green beans. Cook, stirring, for 2 minutes or until crisp-tender. Add the groats and continue cooking, stirring constantly, for 1 minute. Pour in the soy sauce mixture and bring to a simmer. Cook, stirring, for 1 minute more or until hot. Adapted from "Grain Mains"