- 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
- 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.
- 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.
- 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.
- 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.
- Meanwhile, whisk the soy sauce, vinegar, chile paste, and sugar in a small bowl.
- Heat a large wok over medium-high heat. Swirl in the oil, then add the scallions, garlic, and ginger. Stir-fry for 30 seconds.
- 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.