Stir-fried Shrimp with Quinoa and Bok Choy

Ingredients:

• 1/3 cup + 3 tablespoons cornstarch
• 700 g large shrimp, peeled and deveined
• 1 tbsp. + 1 tbsp. vegetable oil
• 4 small bunches bok choy, cut lengthwise into 4 pieces
• 1 tbsp oyster sauce
• 2.5 cm ginger root, peeled and finely chopped
• 1 cup frozen cooked quinoa, thawed
• 3/4 cup frozen shelled edamame beans, thawed
• 4 cloves garlic, minced
• 1 small jalapeño, halved lengthwise and thinly sliced
• 1/4 cup sweet Thai chili sauce

Preparation:

1. In a large bowl, combine 1/3 cup cornstarch, 3/4 teaspoon salt, and 1 teaspoon black pepper. In a medium bowl, combine the remaining 3 tablespoons cornstarch with 3 tablespoons water until completely dissolved. Toss the shrimp in the cornstarch-water mixture to coat. Remove, shake off excess liquid, and transfer to a bowl with the salted cornstarch. Toss well to coat.
2. In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Meanwhile, in another large nonstick skillet, heat the remaining 1 tablespoon of vegetable oil over medium-high heat.
3. Add the bok choy to a nonstick skillet and cook, stirring, until crisp-tender, about 3 minutes. Add the oyster sauce and ginger, then add the quinoa and edamame. Stir to heat through, about 1 minute. Season with salt and pepper to taste.
4. Fry the shrimp in a separate skillet in two batches, turning, until lightly golden and crisp, about 1 minute per side. Transfer the shrimp to a wire rack lined with paper towels to drain. Drain most of the oil from the skillet, reserving only 1 tablespoon, then add the garlic and jalapeño.
5. Cook over medium-high heat, stirring, for 30 seconds. Return the shrimp to the pan and cook, stirring, for another 30 seconds. Divide the shrimp and quinoa among plates. Serve with chili sauce.