1 cup bulgur
1/2 teaspoon salt
1 3/4 cups water, boiling
1 teaspoon ginger root, minced
2 cloves garlic
1/8 teaspoon black pepper
1/2 cup green onion, finely sliced
1/2 cup water chestnuts, sliced
1 1/2 tablespoons soy sauce, low sodium
2 teaspoons toasted sesame oil
Place bulgar and salt in a bowl, then add boiling water. Cover
and let stand until all water is absorbed (about 25 min).
Heat sesame oil in a large non-stick skillet. Add ginger, garlic,
and green onion. Cook 1 minute. Stir in water chestnuts, soaked
bulgar, soy sauce, and pepper. Cook, gently turning with spatula
for about 3 minutes. Makes 3 cups.