12 Steps to Whole Foods

Making Plant-Based Main Dishes
Buckwheat Asparagus Stir Fry
¾ C raw buckwheat
1½ C water
3 Tbsp. Bragg Liquid Aminos (page 338)
1½ Tbsp. cornstarch
2 Tbsp. water
½ Tbsp. rice wine vinegar
1 Tbsp. fresh ginger root, grated
½ tsp. red pepper flakes
1 Tbsp. extra virgin olive oil
2 C fresh asparagus, cut into bite-sized pieces
2 C broccoli, chopped
2 green onions, chopped (use most of the green part)
1 red bell pepper, chopped
½ clove garlic, chopped
¼ C slivered almonds
¼ C sesame seeds
½ can mandarin oranges, drained
In the morning, toast the raw buckwheat in a dry frying pan on high heat, stirring constantly until it turns a few
shades darker. Bring 3 C water to a boil in a saucepan and add the toasted buckwheat. Turn off the heat, cover,
and allow it to sit until dinnertime. Using the same frying pan you used for the buckwheat, dry roast the
almonds on medium-high heat a few minutes, stirring constantly, adding the sesame seeds for the last 1-2 min.
until both are golden. Set aside.
Purée the Liquid Aminos, cornstarch, ginger, red pepper flakes, 2 Tbsp. water, and vinegar in a high-powered
blender until smooth. In a large skillet or wok, heat the oil and stir-fry the vegetables and garlic until the
vegetables are crisp/tender, adding the green onions only for the last 30 seconds. Pour the sauce mixture over
the vegetables. Stir until the sauce is thickened. Remove from the heat and gently fold in the nuts, seeds, and
mandarin oranges. Serve over hot buckwheat. Serves 4-6.
190 12 Steps to Whole Foods
© Copyright Robyn Openshaw