Orzo Vegetable Stir-Fry with Egg Crepe

5
Total Time
38 min
Prep
18 min
Cook
20 min
Serves
4
Difficulty
Moderate
If the pan is well seasoned you’ll probably be able to cook the crepe with less than 2 tsp of oil.

Ingredients

uncooked orzo

4 oz, about scant 2/3 cup

sesame oil

1 tsp, Asian

dry sherry

1 Tbsp

low sodium soy sauce

1 Tbsp

peanut oil

5 tsp, or vegetable oil, divided

egg(s)

2 large, beaten

ginger root

1 Tbsp, minced

garlic clove(s)

2 medium clove(s), smashed

crushed red pepper flakes

¼ tsp

uncooked broccoli

1 cup(s), chopped

fresh cherry tomato(es)

1½ cup(s), halved (use mix of red and yellow tomatoes)

table salt

¾ tsp

uncooked scallion(s)

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.

Notes

To avoid touching the hot crepe, use a knife and fork to cut it into strips. Use a serrated knife to halve the cherry tomatoes.

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