Mid-summer stir-fry from Grains for Every Season: Rethinking Our Way with Grains (page 212) by Joshua McFadden and Martha Holmberg

  • scallions
  • soy sauce
  • Show all ingredients...

  • EYB Comments

    This recipe appears in a fold-out section opposite page 212. Can substitute pork for beef.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Garlic-chile crunch

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe appears in a fold-out section opposite page 212. Can substitute pork for beef.

  • jen_psw6bm on May 13, 2026

    This was astounding! I will forever make my stems into coins now and use wild rice for asian dishes. It was superb and now a permanent recipe in our rotation.

  • et12 on August 25, 2025

    This was a nice stir fry with a combination of veg and meat that worked well. I used beef and added hoisin sauce at the end because I felt the soy sauce on its own didn’t impart enough depth of flavour. I used a store bought garlic chilli paste instead of the recommended one from the book. I also cooked all my veg separately in the wok before combining all of the cooked ingredients and adding seasoning.

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