Stir fry vegetables with quinoa
Michael Schwarzmann & Rudi Selig
150 g quinoa washed, 450 ml water, 1 tsp natural or sea salt.
Stir fry vegetables:
3 tbsp cooking oil, 100 g Chinese cabbage cut into strips, 125 g carrots cut into batons, 125 g shitake mushrooms sliced, 1 pinch salt/pepper.
1 tbsp cornflour, 200 ml vegetable stock, 3 tbsp soy sauce, 3 tbsp roasted sesame oil
Simmer the quinoa for 12 minutes, then allow to expand for 8 minutes.
Stir fry the vegetables in the wok with some oil. Season with salt and pepper.
Mix the sauce ingredients, pour over the vegetables and bring to the boil, Cook for 3 minutes until firm to the bite.
Serve with the quinoa.