Chinese Quinoa and Vegetable Stir-Fry

Name: Chinese Quinoa and Vegetable Stir-Fry
Yield: Serves 4
Cuisine: Chinese
Ingredients: 1 medium leek, washed and cut into 5 cm/2 in long strips; 150 g/5 oz broccoli, cut into small florets; 150 g/5 oz beansprouts; 75 g/3 oz cashew nuts, roughly chopped; 750 ml/1¼ pints/3 cups water; 10 ml/2 tsp ground ginger; 175 g/6 oz/1 cup pearl quinoa; 1 orange or yellow (bell) pepper, deseeded and cut into thin strips; 175 g/6 oz/generous 2 cups mushrooms, finely sliced; 2 cloves garlic, peeled and crushed; 2 cm/1 in piece of fresh root ginger, peeled and grated; 1 carrot, peeled and cut into thin strips; 15 ml/1 tbsp vegetable oil; 30 ml/2 tbsp sesame oil; 30 ml/2 tbsp light soy sauce, plus extra for serving (optional); 2.5 ml/½ tsp dried chilli flakes; 2 sticks celery, cut into 5 cm/2 in long strips; 30 ml/2 tbsp rice vinegar; 15 ml/1 tbsp sugar; 60 ml/4 tbsp vegetable stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Quinoa Cookbook

By Penny Doyle

Published 2013

About

The tangy sweet and sour flavours of a Chinese-style stir-fry bring quinoa to life. Mix and match the ingredients according to what is in season, but make sure everything you use is fresh, for the best taste and texture. The secret of a good stir-fry is to have all the ingredients ready, as once you begin to cook there’s no time to prepare them.

Ingredients

Asia
China
Side dish
Vegan
Gluten-free

Ingredients

Method