Quinoa Stir-Fry with Shrimp and Vegetables with Oyster Sauce
Lee Kum Kee

Quinoa Stir-Fry with Shrimp and Vegetables with Oyster Sauce

Serves 4
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1 cup uncooked red quinoa
1 Tbsp. canola oil
450g large shrimp, cleaned and peeled
1 medium sized yellow pepper, diced
¾ small medium sized onion, sliced
1 cup shelled frozen edamame
1 cup sugar snap peas (fresh or frozen)


¾ cup fresh orange juice
2 Tbsp. orange zest
2 Tbsp. water
2 Tbsp. fresh grated ginger
1 ½ Tbsp. cornstarch
1 tsp. spicy brown mustard
¼ tsp. red pepper flakes


1 Place 1 cup of quinoa and 2 cups of water in a medium saucepan and bring to a boil. Reduce heat to low, simmer and cover, until all the water is absorbed, about 15 minutes. Fluff with a fork.
2 In a medium bowl, whisk together orange juice, Oyster Sauce, orange zest, water, grated ginger, cornstarch, soy sauce, mustard, and red pepper flakes until smooth.
3 Heat canola oil in a large wok or fry pan over high heat. Add the shrimp and cook until heated through, tossing continuously, for 2 minutes. Remove shrimp from the wok or fry pan onto a separate plate.
4 Add the yellow pepper, onion, edamame, and sugar snap peas to the hot wok or fry pan. Cook until vegetables are tender, but crisp, about 3 minutes, tossing continuously.
5 Add the sauce into the wok or fry pan with the vegetables and toss to evenly incorporate, about 1 minute. Add the shrimp and continue cooking until the sauce thickens, about an additional minute.
6 Add the cooked quinoa and mix to incorporate. Serve warm.
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