Stir-fried Millet

Stir-fried Millet

I haven't cooked with millet before and went for a variation of a classic stir-fry as a starting point. As expected, the classic didn't fail ;) with the nutty millet (somewhere between rice and quinoa) and the crunch from the vegetables.

Stir-fried Millet

Adapted from Super Natural Cooking by Heidi Swanson


1 cup millet
1.5-2 cups water
2 tsp salt
1 carrot
2 Tbsp butter
1 Tbsp neutral oil
200 g tofu, cut into 1/2-inch dice
walnut-sized piece of ginger, grated
1 bunch scallions, sliced
shoyu sauce
toasted sesame oil


In a small pot, add the millet and water. Bring to the boil and simmer for about 20 minutes until the millet is tender. Drain any excess water and set aside. 
Cut the carrot into thin slices with a peeler, then cut the slices into thin matchsticks. 
In a skillet, heat the oil and add the tofu. Fry on medium heat, without much stirring, until the tofu is slightly browned. Remove from the pan and set aside.
Heat the butter in the skillet, add the ginger and fry until fragrant. Add the scallions and carrot and fry for 2-3 minutes. Add the millet and tofu and fry for another 2 minutes. Add shoyu and sesame oil to taste and serve.

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