Chinese Quinoa and Vegetable Stir-Fry from The Quinoa Cookbook by Penny Doyle

Ingredients

• 10 ml/2 tsp ground ginger
• 1 orange or yellow (bell) pepper, deseeded and cut into thin strips
• 150 g/5 oz broccoli, cut into small florets
• 30 ml/2 tbsp sesame oil
• 1 medium leek, washed and cut into 5 cm/2 in long strips
• 750 ml/1¼ pints/3 cups water
• 2 cloves garlic, peeled and crushed
• 60 ml/4 tbsp vegetable stock
• 150 g/5 oz beansprouts
• 15 ml/1 tbsp sugar
• 30 ml/2 tbsp light soy sauce, plus extra for serving (optional)
• 2 cm/1 in piece of fresh root ginger, peeled and grated
• 30 ml/2 tbsp rice vinegar
• 75 g/3 oz cashew nuts, roughly chopped
• 2.5 ml/½ tsp dried chilli flakes
• 1 carrot, peeled and cut into thin strips
• 175 g/6 oz/generous 2 cups mushrooms, finely sliced
• 2 sticks celery, cut into 5 cm/2 in long strips
• 15 ml/1 tbsp vegetable oil
• 175 g/6 oz/1 cup pearl quinoa