< Back to Search

Honey-Ginger Stir-Fry with Shrimp

A meatless dish for the Lenten season that is sweet, crunchy and full of nutritious-ness. 

Serves: 4 (Serving= 1 1/4 cup)

Ingredients

• 2 cups water
• 1 cup quinoa, uncooked
• 2 teaspoons sesame oil
• 1 large red bell pepper, cut into medium strips
• 2 ½ cups (8 ounce bag) of sugar snap peas, coarsely chopped
• ½ cup green onion, chopped
• 40 medium raw shrimp, de-veined and tail removed

Sauce

• 1 Tablespoon sesame oil
• 2 teaspoons garlic
• 2 teaspoons grated ginger root
• 2 Tablespoons honey
• 2 teaspoons San-J® gluten free or La Choy reduced sodium soy sauce
• 2 Tablespoons fresh lime juice
• Pinch cayenne pepper

Directions

1. Place 2 cups water and 1 cup quinoa in a medium saucepan.  Bring to boil then turn heat down to medium-low and simmer for 10-12 minutes or until water is soaked up.
2. Turn wok or large skillet onto medium-high heat.  Once hot, carefully coat with 2 teaspoons sesame oil.  Toss in veggies and cook for 5 minutes.  Add shrimp and cook for an additional 3 minutes. 
3. While veggies and shrimp are cooking, whisk together all ingredients for sauce.  Add to the stir-fry and stir to combine, cooking an additional 1 minute.