Ingredients

The following ingredients have 4 Servings
  • 3 tbsp soy sauce
  • 5 tsp unseasoned rice vinegar
  • 1 tbsp toasted sesame oil
  • 2 tbsp honey
  • 2 tbsp vegetable oil or more if needed
  • 12 (375 gr) oz medium shrimp
  • 1 cup sliced mushrooms
  • 1/2 cup diced carrots
  • 1/2 cup frozen peas
  • 2 medium bok choy (, sliced (both green and white part))
  • 2 eggs lightly beaten
  • 2-3 cups coked quinoa (, chilled for at least a few hours)
  • 1/2 cup chopped green onions
  • sea salt and black pepper to taste

Instruction

  • In a small bowl whisk together soy sauce, vinegar, sesame oil and honey, set a side.
  • Heat a wok (or skillet) or saute pan over high heat. Add ½ Tbsp vegetable oil. Add in eggs, let them cook for 30 seconds, then scramble. Transfer to a clean plate. (Wipe wok /skillet if needed).
  • Return wok to the heat. Add 1/2 tbsp oil. Season shrimp with salt and pepper. Cook for about 1-2 minutes, until just pink. Remove from heat and transfer to a plate.
  • Add 1 tbsp oil to wok(skillet) and add mushrooms, carrots, peas and book choy. Cook stirring for 2-3 minutes, until tender.
  • Add in quinoa, scrambled eggs, shrimp, green onions and soy sauce mixture. Cook for 2 more minutes, stirring frequently. Quinoa should be warm and all vegetables cooked.
  • Season with salt and pepper.