Orzo vegetable stir-fry with egg crepe
6
Points®
Total time: 38 min • Prep: 18 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
If the pan is well seasoned you’ll probably be able to cook the crepe with less than 2 tsp of oil; just keep an eye on it as it cooks since it sets very quickly. To avoid touching the hot crepe, use a knife and fork to cut it into strips. The addition of cut-up crepes makes any weeknight stir-fry taste extra-luxurious. Another tip we found developing this recipe: Use a serrated knife to easily and cleanly slice the cherry tomatoes in half.
Ingredients
Uncooked orzo
4 oz, about scant 2/3 cup
Sesame oil
1 tsp, Asian
Sherry wine (dry)
1 Tbsp
Less sodium soy sauce
1 Tbsp
Peanut oil
5 tsp, or vegetable oil, divided
Egg
2 large egg(s), beaten
Fresh ginger
1 Tbsp, minced
Garlic
2 clove(s), smashed
Crushed red pepper flakes
¼ tsp
Broccoli
1 cup(s), chopped, chopped
Cherry tomatoes
1½ cup(s), halved (use mix of red and yellow tomatoes)
Table salt
¾ tsp
Scallions
3 medium, chopped
Instructions
1
Cook orzo according to package directions. Drain in a colander, rinse under cold water, and shake out excess water. Return to saucepan and toss with sesame oil. In a small cup combine sherry and soy sauce.
2
Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water evaporates within 1 to 2 seconds of contact. Swirl in 2 tsp of peanut oil, making sure bottom of wok is well coated in oil. Add eggs cooking 1 minute, tilting wok so that eggs form a crepe, about 7-inches in diameter. When crepe is just set, use a metal spatula to flip crepe over and cook 10 seconds or until just set. Transfer crepe to cutting board and cut into 1/4-inch strips.
3
Add remaining 1 Tbsp peanut oil to wok, add ginger, garlic and red pepper flakes, and stir-fry 10 seconds or until fragrant. Add broccoli and stir-fry 30 seconds or until bright green. Add cherry tomatoes and salt, and stir-fry 10 seconds or until just combined. Swirl in sherry mixture, add scallions, and stir-fry 30 seconds to 1 minute or until broccoli is tender crisp. Remove from heat and stir in orzo and egg crepe. Yields 1 cup per serving.
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