Miso Fried Quinoa
Fried chicken wings / drumettes are a football season favorite that we first featured in 2017. We bake our version in the oven for a lighter twist and serve the
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Cooking tools:
- Wok
- Nonstick skillet
- Grater
- Whisk
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Wooden spoon
- Stove
- Plate
- Airtight container
- Refrigerator
Ingredients
- 2 cloves Garlic, chopped
- 1 tsp Ginger, fresh, grated
- 1/4 cup Water
- 1/4 cup Soy sauce, low-sodium
- 1 Tbsp Honey
- 1 Tbsp Miso paste
- 2 tsp Chili garlic sauce (sub any hot sauce)
- 8 oz Carrots, shredded (look for pre-shredded)
- 8 oz Mushrooms, any brown, sliced (look for pre-sliced)
- 12 oz Baby bok choy, sliced
- 1 Limes, wedges
- 2 Tbsp Cilantro leaves, chopped
- 1 Tbsp + 1 Tbsp Oil, cooking
- ~3/4 cup Spicy miso stir-fry sauce (ingredients listed separately)
- 1 1/2 cups Quinoa, cooked (leftover from Wednesday)
- 1/2 cup Cashews, roasted and unsalted
- 4 Eggs
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