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.