Pearl Barley is one of those ingredients that you might often see in the supermarket and overlook. We’re dedicating a few episodes to highlight the versatility of this nutritious grain. This stir fried barley is a great twist on fried rice. Its easy to put together and the perfect way to utilize the odds and ends you might have on hand. #barley #stirfry #recipe
Stir Fry Barley
Ingredients
- 1 cup of barley cook according to instructions or until it is 3-4 times its original size and has a nice chew
- 1 tbsp. Each of garlic ginger, pimento and chives
- 1 tbsp vetsin/msg
- 2 carrots cut into small cubes
- ½ cup of chives reserve 1/4 for the end
- 1 large pakchoi bundle chiffonade
- 1 - 2 tbps dark soy
- 3 tbsp Oil for cooking
- Salt and Pepper to taste
- 1 tbsp Sesame Oil to finish
Instructions
- Boil the barley according to the package instructions until it is three to four times its original size, soft to the touch but still chewy. Drain and rinse thoroughly under cold water, then let dry completely or cook the day before.
- Add oil to a hot pan or wok on medium to high flame and when the oil begin to ripple, add in your aromatics (garlic and ginger). Cook for 1 minute or until fragrant - ensuring they don't burn and add chives, carrots, all the seasonsings and bok choy. Toss vigorously for 3 minutes until the bok choy has wilted then add your barley.
- Add minutes or so then add in half of your aromatics , turmeric and season with salt and pepper.
- Once it becomes fragrant, add in your carrots and sauté for 4 minutes and then the pakchoi. Toss vigorously to ensure well incorporated and season with all purpose seasoning and or salt/pepper.
- Add your barley and raise the heat to high. Toss until all the ingredients are incorporated - it should look very pretty. Next add your dark soy sauce and continue tossing until every grain is coated and takes on a dark almost mahogany colour.
- Switch off and add fresh chives and sesame oil.
- Enjoy.
Video
Tried this recipe?Let us know how it was!
I LOVE Barley and typically I use it in soups, but this was a first using it as the “star” of the dish
I used baby pakchoi and didn’t have Vestin/MSG in the house so substituted it with Nori flakes to get a similar flavor profile.
Loved the recipe; it was easy to make and filling; Held up well to refrigeration and re-heating and tasted even better the next day!!