Here’s another delicious recipe from our Foodie Wednesdays, where Qualifirst employees have fun together during Team
Building Cooking sessions.
- 5 cups cooked tri-blend quinoa
- 1 cup shredded carrots
- 1 cup bean sprouts
- 2 large garlic cloves minced
- 1 bunch green onions, sliced thinly and divided
- 2 Tbsp. tamarind paste, seeds removed
- 4 Tbsp. organic cane sugar
- 2 Tbsp. fish sauce
- 2 Tbsp. water
- 1 Tbsp. yuzu pao sriracha-style hot sauce
- (red) 1 egg
- ½ cup smashed toasted cashews
- ½ cup cilantro leaves, chopped
- 1 bunch cilantro stems, chopped
- 1 pound chicken sliced very thinly
- 1-2 limes
- kosher salt
- grapeseed oil*
- 4-pepper organic grinder or ground black pepper
- garlic ground
- kosher salt
- cayenne ground
- 4-pepper organic grinder or ground black pepper garlic ground
- Fee Brother’s Celery Bitters
- Prepare and measure out all ingredients and have all ready to go. Slice chicken and season with kosher salt, pepper, cayenne and garlic, set aside. Cook quinoa according to package directions, set aside.
- In a small saucepan over a medium low heat, whisk together tamarind, cane sugar, water, yuzu pao sriracha and fish sauce. Heat just until brown sugar is dissolved, set aside.
- In a large skillet or wok heat 1 tsp. of grapeseed oil over a high heat. Quickly stir-fry garlic, half of green onions, carrots for about 1-2 minutes, remove from pan.
- Heat another tsp. of oil in pan and add chicken, stir-fry until cooked through, about 3-4 minutes, remove from pan.
- Heat another tsp. of oil in pan, add quinoa, stir fry about 1-2 minutes.
- Add half of sauce to combine, taste to see if you need more. Season with salt and pepper.
- Make a well in the center of the pan and scramble eggs, add chopped cilantro stems, grated lime zest, add in the rest of the ingredients. Taste, if required season with salt and pepper.
- Serve with smashed cashews, remaining green onion, cilantro and lots of fresh lime juice.
1. You can also use canola, vegetable or neutral flavoured olive oil for frying.
2. Toast your cashews with a few dashes of Fee’s Celery Bitters and kosher salt to add extra flavour kick.
Adapted from cookingforkeeps.com