Orzo Vegetable Stir-Fry with Egg Crepe
- Total Time
If the pan is well seasoned you’ll probably be able to cook the crepe with less than 2 tsp of oil.
uncooked orzo4 oz, about scant 2/3 cup
sesame oil1 tsp, Asian
dry sherry1 Tbsp
low sodium soy sauce1 Tbsp
peanut oil5 tsp, or vegetable oil, divided
egg(s)2 large, beaten
ginger root1 Tbsp, minced
garlic clove(s)2 clove(s), medium, smashed
crushed red pepper flakes¼ tsp
uncooked broccoli1 cup(s), chopped
fresh cherry tomato(es)1 ½ cup(s), halved (use mix of red and yellow tomatoes)
table salt¾ tsp
uncooked scallion(s)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.