A quick and colorful stir fry featuring crisp vegetables in a savory soy-sesame sauce with sriracha heat.
Ingredients
- 6 tablespoons soy sauce
- 1 ½ tablespoons toasted sesame oil
- 2 ½ tablespoons rice vinegar
- 1 teaspoons crushed red pepper flakes
- 2 teaspoons sriracha
- 2 teaspoons fresh ginger, minced
- 2 clove garlic, minced
- 2 teaspoons cornstarch
- 2 heads broccoli, chopped
- 16 ounces radishes, chopped
- 2 whole zucchini, chopped
- 16 ounces sugar snap peas
- 10 stalks green onions, sliced
- 2 whole onions, sliced
- 1 whole bell pepper, sliced
- ½ cups cashews
- 2 tablespoons avocado oil
- 2 cups quinoa, dry
- 4 cups water
Instructions
- 1
Whisk all sauce ingredients together in a bowl.
- 2
Heat a wok or skillet over medium-high heat.
- 3
Add cashews and roast for a few mins until lightly charred on both sides, then remove immediately.
- 4
Add avocado oil and broccoli, and stir fry for ~1 min.
- 5
Add zucchini and stir fry for ~1 min.
- 6
Add radishes, peas, and green onions, and stir fry for ~1 min.
- 7
Push vegetables aside and pour stir fry sauce into wok (make sure to stir well before pouring). Turn off the heat and let the sauce thicken in the pan.
- 8
Mix everything together and then serve topped with roasted cashews over quinoa.
- 9
Combine quinoa and water in a pot, then bring to a boil.
- 10
Reduce heat, cover, and simmer for ~15 mins until water has evaporated.
- 11
Let the quinoa sit with the lid on for 5 mins, then fluff with a fork.
Equipment
- Whisk
- Wok(specialized)
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet.