Much like rice, buckwheat can get very sticky when cooked, so I use an old-fashioned trick here that my husband learned during his travels in Poland: Coat the grains with egg before cooking them, to create a bit of a seal. The result is a perfectly chewy, flavor-packed stir fry that’s the definition of comfort food around here.
- 5 ounces thick-cut bacon, chopped
- 1 cup roasted buckwheat groats, rinsed
- 3 large eggs, beaten
- 2 cups reduced-sodium vegetable broth
- 3 tablespoons toasted sesame oil
- 4 scallions, white and light-green parts, finely chopped (about 1/4 cup), plus more to top
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 2 large carrots, shredded
- 2 celery stalks, finely chopped
- 1/4 cup soy sauce (regular or reduced-sodium)
- 1/4 cup unseasoned rice vinegar
- 1/3 cup fresh flat-leaf parsley, chopped
- 3 tablespoons toasted sesame seeds, to top
- Sriracha sauce, to top (optional)
In a large heavy-bottomed skillet, cook the bacon over medium heat until brown and crisp, 5–7 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels. Drain the grease from the skillet, and discard. Set aside the skillet to use later.
Pour the buckwheat groats into a large bowl and add 3 tablespoons of the beaten-eggs mixture, mixing until the groats are well-coated.
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.
Pour the broth into the saucepan and increase the heat to high. Bring to a boil, cover, then reduce the heat to low. Simmer for about 15 minutes, or until the liquid has been absorbed and the groats are tender.
Spread the cooked buckwheat onto a large rimmed baking sheet and allow to cool for 15 minutes (this helps ensure that the grains don’t get clumpy).
Add the sesame oil to the same skillet you cooked the bacon in, and over medium heat, add the scallions, ginger, and garlic and fry for 1 minute. Add the carrots, celery, soy sauce, and vinegar, and stir fry for 2 minutes.
Add the cooked buckwheat, cooked bacon, and remaining egg mixture and stir fry for 1 additional minute. Taste and adjust the seasoning, adding additional soy sauce or Sriracha if you’d like. Fold in chopped parsley and serve hot, topped with sesame seeds and sliced scallions.