sugar snap peas

stir fry mushroom quinoa

This super easy dish is made for those with an Asian palate.  My mother, for instance, doesn't appreciate foods that are served cold except for pickles.  I know quinoa is really healthy but it can be quite difficult to introduce it to some older people like my folks.  Instead of serving it cold, I serve it at room temperature with some raw greens.  For my mom, I served it hot without the raw greens.  It's kind of like fried rice except I'm substituting the rice with quinoa.  :) Be flexible and adjust to your taste.  I got most of my ingredients from Wellcome that are very affordable except for quinoa.  Personally, I prefer the organic rainbow quinoa from Just Greens in Central because I like its texture and nutty taste.  However, I'm sure you can find the white quinoa at most of the international supermarkets in Hong Kong.  

stir fry gingery mushroom & sugar snap peas quinoa salad

stir fry gingery mushroom & sugar snap peas quinoa salad

Servings: 1 person

Preparation Time: 5 minutes

Cooking Time: 10 minutes


150g oyster mushrooms

3-4 thin sliced ginger, finely chopped

2 garlic cloves, finely chopped

100g sugar snap peas

2 shallots, finely chopped

2 tbsp soy sauce

2-3 tbsp sesame oil 

3-4 tbsp rice wine

2 spring onion stalks, finely chopped

1 bowl cooked quinoa

1 bowl mixed greens

1 tsp sesame seeds

extra virgin olive oil


1) Preheat a frying pan with olive oil on medium low heat, cook garlic, shallots, and ginger for 1 -2 minutes.  

2) Turn to medium high heat, add mushroom, sugar snap peas, and rice wine, cook for 30 seconds until the alcohol evaporates.  Reduce heat to medium low.  Cook for 3-5 minutes until the vegetables are cooked,  

) Add soy sauce and quinoa.  Stir fry for another 2-3 minutes.  Season.  Add sesame oil.  

4) Sprinkle some sesame seeds and spring onions.  Garnish with some chopped coriander if you have any.  

an asian flavored quinoa salad - gingery mushroom and sugar snap peas quinoa