Recipe by : Jo Wilcox
Photography by : Melanie Jenkins
This recipe first appeared in Food magazine.
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Ingredients
Egg omlette
Method
1.Heat the sesame oil in a large frying pan or wok and sauté the garlic, ginger, onion and chilli for 2-3 minutes over a medium high heat until they are soft and fragrant.
2.Add the prawns and the black bean sauce and cook a further 2-3 minutes until the prawns turn pink and the sauce starts to caramelise. Remove from the pan and set aside.
3.Add the beans, bok choy and snow peas to the pan along with the water and cover for 1 minute until they turn bright green and begin to soften. Add the quinoa and prawn mix back to the pan and stir-fry for 1-2 minutes until everything is hot and sizzling.
4.Serve in noodle bowls and garnish with egg omelette (see below).
Egg omlette
5.Whisk the egg with 1 tablespoon water and a pinch of salt and pepper. Lightly spray a small frying pan with oil and add the beaten egg; swirl the pan to coat with a thin layer of the egg. Let it cook for between 30 seconds and 1 minute until set. Gently roll the omelette up and slice into strips.
Note
- To avoid overcooking your prawns and greens, get organised and prep everything before you start stir-frying. – Quinoa should be rinsed in a sieve under cold water before cooking. To cook, simmer 1 cup quinoa with 2 cups water, covered, over a low heat for 15 minutes.
