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Stir-Fry with Buckwheat and Pork

Stir-Fry with Buckwheat and Pork
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

30 minutes


Additional properties For kids


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