1lbof large uncooked shrimps or you can make this with extra firm tofushelled, deveined and pat dry, cut into cubes
1cupof frozen green peasthawed
Salt and freshly ground black pepper to taste
Garnishes:
6-8large shallots -optionalpeeled and thinly sliced
Oil for deep-frying
Fresh cilantro leaves for garnish
Instructions
Cook the quinoa as directed on the package. I actually used a bit less water called for in the instruction.. Once it is done, let them cool completely.
Preheat about 1-inch of oil in a small saucepan on medium to high heat. When they are hot, add in the sliced shallots and be careful to control the heat and not to let it brown too much (mine was a bit too brown for my liking). Remove them with slotted spoon and place on absorbent paper towel and let them cool down for about 10 minutes. Heat the same oil back up again and then fry the shallots for second time, this will brown very quickly and remove quickly with slotted spoon and remove the pan from the heat if necessary to prevent them from browning too much. Let them cool completely
Preheat your wok or skillet. Add in the cooking oil. Add in the red pepper flakes and stir fry for about 20 seconds. Add in garlic and stir fry for about 10 seconds and add in the shrimps and stir fry until they turn pink. Add in the green peas and stir again for about 1 minute. Add in the cooked quinoa and stir to mix everything. Season with salt and pepper to your taste. Turn off the heat and garnish with fried crispy shallots and fresh cilantro and serve immediately