Ideally, you will have some cooked buckwheat left over.
If not, you need to cook it first. Therefore, cook about 50 g according to package directions.
Finely slice the spring onions, as well as the carrot.
Divide the broccoli into small florets. In a pan that fits a lid, heat the oil. Add the scallions and, after about 1 minute, the carrots. Put the lid on and let it simmer for a few minutes. Then add the ‘cream’ and Asian sauces. Pour in the broccoli.
Put lid on again and let cook until desired doneness at reduced heat. Season to taste.
