Stir-Fried Buckwheat Recipe

Name: Stir-Fried Buckwheat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup buckwheat groats; 1 large egg, lightly beaten; 2 cups reduced-sodium vegetable broth; 2 tablespoons soy sauce (regular or reduced-sodium); 2 tablespoons unseasoned rice vinegar; 1 teaspoon Asian chile paste or sambal; 1 teaspoon sugar; 2 tablespoons toasted sesame oil; 6 scallions, thinly sliced; 2 garlic cloves, minced; 1 tablespoon minced fresh ginger; 2 large carrots, shredded through the large holes of a box grater; 1 red bell pepper, seeded and chopped; 1/2 pound green beans, cut into 1/2-inch pieces

Servings: persons

1 cup buckwheat groats
1 large egg, lightly beaten
2 cups reduced-sodium vegetable broth
2 tablespoons soy sauce (regular or reduced-sodium)
2 tablespoons unseasoned rice vinegar
1 teaspoon Asian chile paste or sambal
1 teaspoon sugar
2 tablespoons toasted sesame oil
6 scallions, thinly sliced
2 garlic cloves, minced
1 tablespoon minced fresh ginger
2 large carrots, shredded through the large holes of a box grater
1 red bell pepper, seeded and chopped
1/2 pound green beans, cut into 1/2-inch pieces

1
1. Pour the buckwheat groats into a large bowl and mix in the egg until they are well coated, all the grains separated from one another.
2
2. Heat a large, dry saucepan over medium heat. Pour in the coated groats and stir over the heat for 2 minutes to set the egg. The groats should still be separate from each other.
3
3. Pour in the broth and increase the heat to high. Bring to a boil. Cover, reduce the heat to low, and simmer until the liquid has been absorbed and the groats are tender, about 15 minutes.
4
4. Spread the buckwheat on a large rimmed baking sheet and cool for 10 minutes to make sure the grains stay separate, rather than glomming onto each other.
5
5. Meanwhile, whisk the soy sauce, vinegar, chile paste, and sugar in a small bowl.
6
6. Heat a large wok over medium-high heat. Swirl in the oil, then add the scallions, garlic, and ginger. Stir-fry for 30 seconds.
7
7. Add the carrots, bell pepper, and green beans. Stir-fry until crisp-tender, about 2 minutes. Add all the buckwheat. Continue stir-frying for 1 minute. Pour in the soy sauce mixture and bring to a simmer, tossing and stirring for 1 more minute.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 cup buckwheat groats, 1 large egg, lightly beaten, 2 cups reduced-sodium vegetable broth, 2 tablespoons soy sauce (regular or reduced-sodium), and more.

Yes, Stir-Fried Buckwheat falls under the Soups & Stews 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.

That's it — enjoy your meal!

Stir-Fried Buckwheat

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions