Description
Light and fluffy quinoa is paired with shrimp, snap peas, ginger and carrot, and then flavored with soy sauce and fish sauce for a healthy and complete meal.
Ingredients
- 3-¾ cups Water
- 2 cups Quinoa Grain
- 4 Tablespoons Soy Sauce
- 8 ounces, weight Snap Peas
- 16 pieces Jumbo Shrimp
- 1 piece (3 In. Size) Ginger, Peeled
- 1 whole Carrot
- 3 cloves Garlic, Peeled
- ½ cups Vegetable Oil
- 8 ounces, weight Bean Sprouts
- 1 Tablespoon Fish Sauce
Preparation
1. Cook quinoa. In a large pot, add the water and heat over high heat. When water boils, add the quinoa and with wooden spoon give it a quick stir. Add the lid and reduce flame to low and simmer for 30 minutes. After 30 minutes, turn off the flame and let quinoa sit in the pot with the lid on for 10 minutes to settle.
2. After 10 minutes, add 3 tablespoons of soy sauce into the quinoa. With a rice paddle or large wooden spoon, toss soy sauce into quinoa. Leave aside.
3. In another pot of boiling water, add snap peas and boil for no more than 1 minute. Snap peas should be slightly wilted but still retain crunchiness. With a strainer, transfer snap beans into a bowl of cold water to stop cooking.
4. Get shrimp cleaned (peel and devein) and leave aside.
5. Dice the ginger. Slice carrot into short and thin strips. Mince garlic.
6. In a large pan, add vegetable oil. Over medium flame, add garlic and shrimp and let shrimp sear on both sides and turn pink. If you have a lid for your pan, then place the lid on the pan for 3 minutes to help shrimp cook inside. If your pan does not have a lid, just place some cooking foil over pan. Once shrimp is cooked, transfer shrimp to a bowl.
7. Add a little more oil to the pan. Add ginger and carrot, and saute for about 2 minutes until ginger is cooked and carrot becomes wilted yet not mushy.
8. Add bean sprouts and saute for 1-2 minutes until bean sprouts become wilted yet still crunchy.
9. Add cooked snap peas and cooked shrimp and then add remaining 1 tablespoon of soy sauce and the fish sauce. Toss so condiments cover shrimp and vegetables.
10. Add soy sauce flavored quinoa to vegetables and shrimp and toss so all of the ingredients come together.
Serves 4-6.
