Recipe by Donna M.
An interesting stir-fry found on the Wheat Montana website. Posted for a request, but have not made it myself. The addition of cooked chicken or beef could make it into a main dish.
Top Review by free-free
I tagged this for "Healthy Choices" game and did so because I had discovered the wonderful world of wheat berry sprouts from making recipe#291214...this is a nice way to "stir up" your sprouts after you have been enjoying them fresh and raw for a while...I liked the openness for creative interpretation in this recipe with the saying of "spices"...mine took on a bit of heat to play off the sweet wheat sprout...I added garlic and a hot pepper from my garden and changed the cabbage for spinach (that was me being lazy...the spinach was a quicker grab in my fridge while I was at the stove :) ) I threw in tons of bits of green parsley, basil &??? just because I was chopping salad for my husbands lunch for the week all at once...just went with what looked good color wise and felt taste would follow! :).......>>> and it did (YAY)!!! :) Fast, easy and in the end all pretty impressive when I presented it at dinner because it is some thing a bit different!! Tasty & very visually appealing!!- (by the by***this works really well with tofu!!!!!***) THANKS Donna M!!!
- 2 cups sprouted wheat berries
- 1 large carrot, shredded
- 1 onion, sliced thinly
- 1 stalk celery, chopped
- 1⁄2 cup shredded cabbage
Directions See How It's Made
- Preheat wok or fry pan.
- Place a small amount of oil or stock in it.
- Add sprouted wheat and stir fry 3-4 minutes (to decrease stir fry time, steam berries first for 5 minutes).
- Add other vegetables and stir-fry another few minutes, until veggies are soft.
- Add spices to taste.