Quinoa Stir-Fry with Shrimp and Vegetables with Oyster Sauce
What You Will Need
Ingredients
- 1 cup uncooked red quinoa
- 1 Tbsp. canola oil
- 450 g large shrimp, cleaned and peeled
- 1 medium sized yellow pepper, diced
- 3/4 small medium sized onion, sliced
- 1 cup shelled frozen edamame
- 1 cup sugar snap peas (fresh or frozen)
Seasoning
- 3/4 cup fresh orange juice
- 2 Tbsp. Premium Oyster Flavored Sauce
- 2 Tbsp. orange zest
- 2 Tbsp. water
- about 2 Tbsp. fresh grated ginger (2" piece)
- 1 1/2 Tbsp. cornstarch
- 1 Tbsp. Less Sodium Soy Sauce
- 1 tsp. spicy brown mustard
- 1/4 tsp. red pepper flakes
Made with
Lee Kum Kee products
How to make it
For the quinoa: Place 1 cup of quinoa and 2 cups of water in a medium saucepan and bring to a boil. Reduce heat to low, simmer and cover, until all the water is absorbed, about 15 minutes. Fluff with a fork.
In a medium bowl, whisk together orange juice, oyster sauce, orange zest, water, grated ginger, cornstarch, soy sauce, mustard, and red pepper flakes until smooth.
Heat canola oil in a large wok or fry pan over high heat. Add the shrimp and cook until heated through, tossing continuously, for 2 minutes. Remove shrimp from the wok or fry pan onto a separate plate.
Add the yellow pepper, onion, edamame, and sugar snap peas to the hot wok or fry pan. Cook until vegetables are tender, but crisp, about 3 minutes, tossing continuously.
Add the sauce into the wok or fry pan with the vegetables and toss to evenly incorporate, about 1 minute. Add the shrimp and continue cooking until the sauce thickens, about an additional minute.
Add the cooked quinoa and mix to incorporate. Serve warm.
