2 cups medium bulgur
4 cups low-sodium chicken, turkey or beef broth (vegetable broth may also be used)
A handful of broken or crushed vermicelli, orzo, or egg noodles
2 cloves garlic, minced
2 teaspoons chopped fresh ginger
1/2 teaspoon kosher salt or sea salt (to taste)
Black or white pepper, red pepper flakes or paprika (to taste)
Olive oil or unsalted butter, 3 tablespoons
Finely chopped green onions, slivered almonds, and fresh mint and basil
Toasted sesame oil
4 beaten eggs, scrambled
In a large pot, sauté the vermicelli or noodles in the butter or olive oil until browned, tossing frequently but do not burn vermicelli, for about 5 minutes. Add the garlic, onions, and celery, toss, and cook for a few minutes longer. Add the bulgur, chicken, ham, pork, or turkey, carrots, peas, soy sauce, garlic chili sauce, ginger, salt, pepper, seasonings, and the broth; mix and bring ingredients to a full boil; mix again and reduce heat to medium low; cover and cook for 20-22 minutes or until all liquid is absorbed.
Let the bulgur sit about 5 minutes before serving. Toss with a fork. Serve in bowls and top each serving with some scrambled eggs; garnish bowls with chopped green onions, almonds, mint and basil; drizzle with toasted sesame seed oil and serve hot.
Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and at http://www.thearmeniankitchen.com/
For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to: http://www.myrecipes.com/search/site/Datian