– 1 ½ cup or 260g buckwheat
– 7 button mushrooms
– 1 carrot
– 1 tbsp soy sauce
– 2 tbsp water
– 3 spins of the pepper grinder
– tiny bit of thyme
– 1 tsp coconut oil
– 1 to 2 handfuls Micro Pak Choi
Boil some water and cook the buckwheat.
Wash the mushrooms and slice them. Peel and julienne the carrot. In a pan, melt a teaspoon of coconut oil and sauté the carrot strips. Once they’re soft, add the mushroom slices and do the same. Add the pepper and the thyme to the pan, wait for another minute and pour the soy sauce mixed with 3 tablespoons of water over it. Set off the fire and mix with the cooked buckwheat
Serve on a bed of Micro Pak Choi, leaving a few leaves for garnishing.