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Chinese style fried farro


Update:

This time I made it with left over chicken cooked in a bag. I used the juice for the liquid part for the farro, of course it could be rice. 





One day, after work, I made chinese style pasta, like my mom used to make.  She would make rice or pasta.  Scott doesn't like rice so I tried with farro and he likes it.  To me it is very similar to brown rice, in taste and texture, so we're both happy.

Before when he asked me for Chinese it meant a stir fry.  Now it is that simple fried farro or pasta.  He says that my best dishes are the ones that I whip up quick without thinking.

Well, I don't know about that but it's funny how I made my life easier that day.  And I think it's healthier than stir fry because there's no sugar.

I added some spices that I discovered over the past years and it is very tasty.

Chinese style fried farro

Ingredients 

1 cup                                                                     Farro
2 1/4 cups                                                            Vegetable stock
1 tablespoon                                                       Oil
4                                                                            Diced carrots 
3 cups                                                                   String beans
3                                                                             Sliced Scallions
3 cloves                                                                Minced Garlic
1 teaspoon                                                           Freshly grated ginger
1/4 teaspoon                                                        Five spices
1 teaspoon                                                           Turmeric 
1/4 cup                                                                  Soy sauce
1 teaspoon                                                           Fish sauce
1 teaspoon                                                           Sesame seed oil
A zigzag                                                                Siracha
1 tablespoon                                                        Fresh cilantro 
When I have edamame I add them.
Peanuts, sesame seeds, sprouted beans or lentil for serving. 



Directions 

Cook the farro in the vegetable stock, according to the package instructions. 

Heat up oil in a big pot (I like my Dutch oven for it) and saute the carrots about 7 minutes.  Cut the string beans, add to the pot and cook about 7 minutes also.  Add the white part of the scallions, the garlic and the spices.  Let cook about a minute then add the cooked farro.  Then let the flavors come together about 5 minutes.  If the farro is not ready when your veggies are, combine anyway and finish cooking all together. 

That's it, you have it.



I serve it with spouted lentils, Scott will have it with peanuts.



I usually managed to make it à la me when serving.  Make it à la you and bon appétit! 




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