- 1 cup sorghum
- 3 cups vegetable broth
- 1 each medium red bell pepper and green bell pepper, thinly sliced into 1-inch pieces
- 6 ounces snow peas, trimmed and cut into 1-inch pieces
- 4 scallions cut into 1-inch pieces
- 1 clove garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 teaspoons tamari
- 2 tablespoons rice vinegar
- 2 teaspoons toasted sesame oil
- Hot red pepper sauce to taste
- 2 teaspoons vegetable oil
Combine sorghum and broth in a small saucepan and bring to a boil over high heat. Cover, reduce heat and simmer until the liquid is absorbed, about 40 to 55 minutes.
Spread the sorghum out on a large plate and let stand for 5 minutes.
While the sorghum is cooling, coat a large nonstick wok with vegetable oil and place over medium heat. Add snow peas and cook, stirring for 2 minutes. Add bell peppers, scallions, garlic and ginger. Cook, stirring until the vegetables are just tender, about 2 minutes.
Add cooked sorghum, tamari and vinegar to the pan and cook until the liquid is absorbed, about 30 seconds to 1 minute. Remove from heat, stir in sesame oil and hot sauce. Season to taste.
Serving size: 6 servings.
Recipe courtesy of the United Sorghum Checkoff Program and the Seattle Renaissance Hotel.