Orzo vegetable stir-fry with egg crepe
4 oz, about scant 2/3 cup
1 tsp, Asian
Low sodium soy sauce
5 tsp, or vegetable oil, divided
2 large, beaten
1 Tbsp, minced
2 medium clove(s), smashed
Crushed red pepper flakes
1 cup(s), chopped
Fresh cherry tomato(es)
1½ cup(s), halved (use mix of red and yellow tomatoes)
3 medium, chopped
- 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.
- 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.
- 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.