Toasted steel cut oats stand in for rice in this craveable version of our favorite Asian dish. Prep all of your veggies and sauce before you start frying – this one comes together in a flash!
Course
Plats principaux, Accompagnements, salades et soupes
Category
Recettes de 15 minutes, Sans gluten, Végétarien
1/2cuppeas (frozen) or edamame (frozen), thawed (125 ml)
2big handfuls ofbaby spinach or shredded bok choi
2eggslightly beaten
1tspsesame seeds(5 ml)
1Tbspcilantro leaveschopped (15 ml)
Instructions
In a small bowl, whisk together sauce ingredients. Set aside.
Heat oil in a wok or a large skillet over high heat. Quickly stir-fry scallions, ginger and garlic until fragrant.
Add baby corn, red pepper and carrot. Fry, stirring constantly, until vegetables are crisp-tender.
Add peas and spinach. Cook until spinach is wilted. Stir in oats and sauce.
Push the oats and veggies to one side of the wok or skillet. Pour the eggs into the other side and quickly scramble.
When eggs are set, but still soft, fold into the oat/veggie mixture.
Remove from heat and top with cilantro and sesame seeds.
To cook oats:
In a large skillet over medium-high heat, toast 1 cup oats for 5 minutes, shaking and stirring constantly.
Transfer to a bowl, pour-over 1 cup boiling water and 1/2 tsp salt, then cover and let stand for 15-20 minutes, or until oats have absorbed all of the water.
Fluff with fork. Cover and refrigerate several hours or overnight.