Chinese Quinoa and Vegetable Stir-Fry

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

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
Gluten-free
Vegan

Ingredients

Method