FARRO STIRFRY
Farro Stirfry
Farro Stirfry
EQUIPMENT
A 12 inch saute pan
3 quart pot for the farro
Colander
Other kitchen equipment (i.e. utensils, plates, etc.)
RECIPE
Recipe Farro Stir Fry
Yield 3 Servings
Prep/ Cook Time 30 Minutes
INGREDIENTS
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
METHOD
FARRO
- 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
STIR-FRY
- 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
PLATING
- Top the farro stir-fry with sesame seeds and scallion tops
- Garnish with a fresh squeeze of lime
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