Stir-Fry with Buckwheat and Pork

We are glad to see you on makfa.ru! For a convenient and easy use of our website we apply cookies. If you want to get more information and read our Policy on cookies, please follow the link. By continuing to use our website, including the one-time scrolling, you agree with our use of cookies.

I agree

The website may be displayed incorrectly in this browser. You are recommended to install a more advanced browser.

Chrome Safari Firefox Opera Explorer

Stir-Fry with Buckwheat and Pork

Stir-Fry with Buckwheat and Pork
Ingredients
4 servings

200 g of packaged Makfa buckwheat

1 tbsp of vegetable oil

200 g of pork fillet

2 cloves of garlic

2 large carrots

1 green bell pepper

40 g of string beans

1 tbsp of chopped ginger

2 tbsp of soy sauce (ordinary or with lower salt content)

2 tbsp of rice vinegar

1 tsp of Asian chili paste

1 tbsp of sugar

6 stalks of green onion

1 tbsp of sesame oil

Cooking
time
30 minutes

Main
ingredient
Buckwheat

Additional properties For kids

Cooking

1. Add water and salt to the buckwheat, and cook for 15-20 minutes until the buckwheat is ready.

2. Heat the vegetable oil in a wok and fry the cubed pork on high heat for 2-3 minutes, stirring constantly. Place the meat on a plate.

3. Peel the garlic, the carrots and the bell pepper. Chop the garlic, cut the carrots and the pepper into strips and add to the pan. Cook for 2-3 minutes. Add the beans and the ginger and cook for 2 more minutes.

4. Return the meat to the pan, add the buckwheat, the soy sauce, the rice vinegar, the chili paste and the sugar. Mix well and continue cooking for 2 more minutes.

5. Ladle the buckwheat into plates, decorate with chopped green onions, sprinkle with sesame seed oil and serve.

Cuisine China and South-Eastern Asia
Dish type Entrees