Sesame Shrimp Stir-Fry

 

12

oz uncooked deveined peeled large shrimp, thawed if frozen, tail shells removed

1/4

cup teriyaki marinade

1 1/2

cups uncooked quinoa

1/2

cup water

1

tablespoon cornstarch

1

tablespoon canola oil

1

medium carrot, sliced (1/2 cup)

2

cups fresh snow pea pods, strings removed, cut in half

2

cups sliced fresh mushrooms (about 5 oz)

1

tablespoon sesame seed, toasted

• 1 In 8-inch square (2-quart) glass baking dish, place shrimp. Pour teriyaki marinade over shrimp. Cover and refrigerate at least 1 hour but no longer than 2 hours.
• 2 Rinse quinoa under cold water 1 minute; drain. Cook quinoa as directed on package.
• 3 Meanwhile, remove shrimp from marinade; reserve marinade. Stir water and cornstarch into remaining marinade; set aside.
• 4 Heat wok or 10-inch nonstick skillet over medium-high heat. Add oil; rotate wok to coat side. Add carrot; cook and stir 1 minute. Add shrimp, pea pods and mushrooms; cook and stir 3 to 5 minutes or until shrimp are pink and vegetables are crisp-tender.
• 5 Stir marinade mixture into shrimp mixture; heat to boiling. Cook and stir until sauce is thickened. Sprinkle with sesame seed. Serve with quinoa.