Description
In this dish the taste of buckwheat is revealed in new ways. A wonderful aroma gives it a sesame oil, which, until cooked buckwheat, just a few minutes are roasted the vegetables and spices. Buckwheat can be served as a side dish or as a standalone course.
Ingredients
-
Buckwheat
2 pack
-
Sesame oil
2 Tbsp
-
Onion
100 g
-
Carrots
150 g
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Chili
0.5 piece
-
Garlic
2 tooth
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Ginger
10 g
-
Nutmeg
0.25 tsp
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Coriander
0.5 tsp
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Parsley
0.5 coup
-
Green onions
0.5 coup
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Sauce
4 Tbsp
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Sesame
1 Tbsp
Cooking
Lower two bags with buckwheat in boiling water without opening them. Cover and cook on slow heat for 20 minutes. Until cooked buckwheat, there are 20 minutes for slicing and stir-frying the vegetables with spices.
Chop onion half-rings,
Chilli rings
Carrots in thin sticks or grated.
Finely chop the garlic
And parsley.
Chop the green onions.
Grate the ginger.
To get the bags with buckwheat. While water flows down, quickly sauté the vegetables. Heat the pan, pour 2 tablespoons of sesame oil. Fry the onion half rings, without reducing the fire, just for a minute. It will only start to become transparent.
Add the carrots, chili pepper and cook for another two minutes.
Add the garlic, ginger, coriander and nutmeg. Mix well and cook for a minute.
Add the sliced green onion. Fry literally thirty seconds.
Mix well.
Carefully open the bags to the side and put the buckwheat to the vegetables.
All to connect. Pour the sauce to the frying Wok and all mix well. You can use the sauce-marinade Teriyaki or soy sauce with the addition of sugar or honey.
Add chopped parsley, sesame seeds and mix well.
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