Chinese Buckwheat Recipe

By Sarah Pachev

Buckwheat can be used for a rice subsitute in stir-fry to create a delicious oriental recipe.

Finely chop:

  • 1 medium onion
  • 1-2 cloves garlic

Saute over medium heat in 1-2 T of olive oil (or oil of your choice)

Add to this:

  • 1/2 head cabbage chopped (finely or coarsely..your preference)
  • 1-2 carrots chopped
  • 1/2 cup of other veggie of your choice. I like chopped broccolli or snow peas (left whole)
  • 2 T soy sauce (we like Braggs Liquid Aminos)

Cook over medium heat until vegetables are soft. (about 7-8 minutes)

Add 2 cups cooked Buckwheat and let simmer for 5-10 minutes so the flavors can combine with the buckwheat.

Serve with chopped almonds on top, crunchy chinese noodles or toasted seasame seeds.

Yummy! Even my three year old and picky five year old love it!!

Serves 4-6

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