Farro Stirfry

Bacon Cheddar Twice Baked Potato Skins Recipe

by | Mar 24, 2022 | In the Kitchen

A 12 inch saute pan
3 quart pot for the farro
Other kitchen equipment (i.e. utensils, plates, etc.)

Recipe Farro Stir Fry
Yield 3 Servings
Prep/ Cook Time 30 Minutes


1.5 cup Farro
2 heads Baby Bok choy
1 whole Poblano pepper
3 sprigs Thai Basil (regular is fine)
¼ cup Sliced Almonds
¼ cup Low sodium soy sauce
5 caps Shiitake mushrooms, sliced
1 bunch Scallions
2 cloves Garlic, minced
1 TBSP Ginger, Minced
To taste Salt and pepper
To taste Vegetable oil
1 TBSP Sesame seeds
½ bunch Cilantro
To taste Sesame oil
2 TBSP Mirin



  • Toast the farro in a 420F oven for about 5 minutes until fragrant
  • Bring 2 quarts of water to a rolling boil
  • Boil the farro for about 15 minutes
  • Once finished cooking, strain the farro and run under cold water
  • Pour onto a tray with dry paper towels



  • Place a large saute pan to high heat
  • Add 3 TBSP of vegetable oil and 1 TBSP of sesame oil
  • When the pan gets smoking hot, add the mushrooms and cook for about 3 minutes until golden brown
  • Once the mushrooms are caramelized add the zucchini and poblanos and cook for another 2 minutes
  • Add the garlic, ginger, almonds and scallions and cook for another minute
  • Saute the vegetables on high heat until they become slightly charred
  • Once the vegetables have color add in the farro, herbs, scallion tops and the mirin
  • Cook the mirin out for another minute then add the soy sauce
  • Toss until well incorporated
  • Set aside



  • Top the farro stir-fry with sesame seeds and scallion tops
  • Garnish with a fresh squeeze of lime