Stirfry Fonio
Simple lunch time recipe with fonio
Servings: 4
Ingredients
- 1 cup dry fonio
- 1.5 cups water
- 1.5 tbsp vegetable oil
- 1 tbsp minced garlic
- 3 stalks of celery
- 2 small carrots
- 1 bell pepper
- 4 -5 large leaves of kale
- 1-2 tsp of soy sauce
- 1/2 cup just egg optional
- 2 tbsp of gochujang
- salt to taste
Instructions
- In a pot, bring the water to a boil with some salt (to taste). Once the water has boiled, add in your fonio. Cover the pot and let it cook at low heat for 10 minutes. After 10 minutes, turn off the stove and let the steam continue to cook the fonio.
- As the fonio is cooking, you can chop your vegetables as well as fry your vegan egg. I use just egg and fry it in a well-oiled pan (about 1/2 tbsp of oil) at low heat till it is well cooked.
- At this point, you can uncover your fonio and fluff it around. Let it cool down in the fridge as you start the stirfy.
- In a large pan or wok, at medium high heat, heat up 1 tbsp of oil and add in your minced ginger.
- Let the ginger fry till it starts to brown, then add in your chopped vegetables. Stirfry the vegetables to incorporate before adding your soy sauce to season
- Once the carrots start to soften, add in your fonio bit by bit till all of it is incorporated in the stirfry. Add your vegan egg and mix well.
- Stir in the gochujang till it is well incorporated. Adjust amount based on personal preference. I also like to add freshly ground black pepper for more flavour.
- At this point, your stirfry is ready. Enjoy with any side of protein.
- Let the stirfry cool down completely before storing the leftovers in the fridge. Should last about 3 days.