Another meal starring my favourite bulgur!
First I sauteed a generous amount of finely minced garlic with finely minced ginger on a small amount of oil together with a pinch of salt. Then I added cut up leek, carrot tops and young green cabbage. When the veggies softened, I added some leftover cooked bulgur, mixed through and allowed to heat up.
Yup, it was that time again! Time for yuba!! You can see how I make it in this recipe.
I served it with bulghur, which is a cracked wheat, very easy and fast to cook, so great for those days when you don´t have much time. It was my first time eating bulghur and it´s rather tasty with a pleasant crunch.
Just sautee onion (on water or oil, if you wish) with a pinch of salt, then add desired veggies (I used carrot, celery stalk, green beans and leek, all finely chopped) and sautee a bit more while stirring, just for 2-3 minutes. Add bulghur and toast for another 2-3 minutes adding water if necessary. Then add a double amount of water (for 1 cup bulghur use 2 cups water) and more salt, for flavour. Simmer under a lid for 15-20 minutes. Turn the fire off and mix in fresh chopped parsley (a lot!) and chopped rucola.