Buckwheat Stir-Fry with Tiny Vegetables and Eggs Recipe

Name: Buckwheat Stir-Fry with Tiny Vegetables and Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. fresh lime juice, plus 4 small lime wedges; 2 tsp. gluten-free tamari or soy sauce; 2 tsp. gluten-free teriyaki sauce, such as Kikkoman; 1 1/2 tsp. brown sugar; 1/4 1/2 tsp. chile-garlic sauce; 2 Tbs. vegetable oil; 1 small red onion, cut into 1/2-inch pieces; 1 1/2 cups sugar snap peas, cut into 1/2-inch pieces; 1 cup small (1-inch) cauliflower florets; 1/2 tsp. kosher salt; 3 cloves garlic, minced (1 Tbs.); 1 Tbs. minced fresh ginger; 6 green onions, thinly sliced, divided; 3 cups cold cooked buckwheat groats (1 cup uncooked); 2 large eggs, lightly beaten; 2 Tbs. chopped cilantro, optional

Servings: persons

1 Tbs. fresh lime juice, plus 4 small lime wedges
2 tsp. gluten-free tamari or soy sauce
2 tsp. gluten-free teriyaki sauce, such as Kikkoman
1 1/2 tsp. brown sugar
1/4 1/2 tsp. chile-garlic sauce
2 Tbs. vegetable oil
1 small red onion, cut into 1/2-inch pieces
1 1/2 cups sugar snap peas, cut into 1/2-inch pieces
1 cup small (1-inch) cauliflower florets
1/2 tsp. kosher salt
3 cloves garlic, minced (1 Tbs.)
1 Tbs. minced fresh ginger
6 green onions, thinly sliced, divided
3 cups cold cooked buckwheat groats (1 cup uncooked)
2 large eggs, lightly beaten
2 Tbs. chopped cilantro, optional

1
To make Sauce: Combine lime juice, tamari, teriyaki sauce, brown sugar, chile-garlic sauce, and 1 Tbs.
2
water in bowl.
3
To make Stir-Fry: Heat oil in wok over medium-high heat.
4
Add onion, snap peas, cauliflower, and salt; increase heat to high, and stir-fry 3 minutes, or until veggies are lightly browned.
5
Add garlic, ginger, and half of green onions.
6
Stir-fry 30 seconds.
7
Add buckwheat, and season with salt, if desired.
8
Stir-fry 2 minutes, or until buckwheat is slightly toasted (you will hear it crackle in pan).
9
Push grains aside, and pour eggs into clear spot in pan.
10
Stir-fry until eggs are set.
11
Remove pan from heat, and stir in Sauce and cilantro (if using).
12
Garnish with remaining green onions.

1207

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 Tbs. fresh lime juice, plus 4 small lime wedges, 2 tsp. gluten-free tamari or soy sauce, 2 tsp. gluten-free teriyaki sauce, such as Kikkoman, 1 1/2 tsp. brown sugar, and more.

Yes, Buckwheat Stir-Fry with Tiny Vegetables and Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buckwheat Stir-Fry with Tiny Vegetables and Eggs

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