Sorghum Stir-Fry with Vegetables
A nutritious and flavorful stir-fry featuring sorghum, fresh vegetables, and savory seasonings.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 1 cup sorghum, cooked
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 1 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 2 green onions, sliced for garnish
Nutrition Facts
Share this Recipe
Instructions
Cook the sorghum: Rinse 1 cup of sorghum under cold water. Cook according to package instructions, usually in 3 cups of water for about 45-50 minutes until tender. Drain any excess water and set aside.
Prepare the vegetables: Wash and slice the bell peppers, julienne the carrot, and cut the broccoli into small florets. Mince the garlic and grate the ginger.
Heat the oils: In a large wok or skillet, heat 1 tbsp of olive oil and 1 tbsp of sesame oil over medium-high heat.
Stir-fry the aromatics: Add the minced garlic and grated ginger to the hot oil. Stir-fry for about 30 seconds until fragrant.
Cook the vegetables: Add the sliced bell peppers, julienned carrot, and broccoli florets to the wok. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
Combine with sorghum: Add the cooked sorghum to the wok. Pour in 2 tbsp of soy sauce and sprinkle with red pepper flakes if using. Stir-fry for another 3-4 minutes until everything is well combined and heated through.
Season and garnish: Taste and adjust seasoning with salt and pepper as needed. Garnish with sliced green onions before serving.
Chef's Tips
- Sorghum Tip: Cook sorghum in vegetable or chicken broth instead of water for extra flavor.
- Vegetable Variations: Feel free to add other vegetables like snap peas, mushrooms, or zucchini.
- Protein Boost: Add tofu, chicken, or shrimp for a protein-rich version.
- Spice Level: Adjust the amount of red pepper flakes to control the heat.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture.
