Diego Muñoz’s Quinoa Stir Fry, Egg White, Cucumber, Scallions

Name: Quinoa Stir Fry, Egg White, Cucumber, Scallions
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Cuisine: Peruvian
Ingredients: 30 g kombu; 1.8 L water; 1 kombu water recipe; 120 g fresh ginger (peeled, finely sliced); 100 fresh shitake mushroom (finely sliced); 60 scallion (finely sliced); 1 star anise; 150 g white quinoa (preferably organic); 1 g salt; 200 g vegetable dashi; 160 g sugar; 200 g rice vinegar; 800 g orange juice; 800 g vegetable dashi; 24 g sunflower oil; 8 g sesame oil; 2 g egg white; 60 g fresh shiitake mushroom (sliced); 10 g fresh ginger (chopped); 20 g scallion (white part only, sliced); 20 g white sesame seeds; 200 g cooked quinoa; 40 g carrot (finely chopped); 40 g zucchini (finely chopped); 30 g gastric sauce; 2 g white soy sauce; 1 spring onion (green part only); Water and ice; 100 g Lebanese cucumber; 1 g salt

Diego Muñozʼs Quinoa Stir Fry, Egg White, Cucumber, Scallions recipe tastes incredible. See ingredients & method below.

Nice a plump quinoa grains, on a very hot stir fried, with a sweet and sour sauce.

We have lots and lots of quinoa varieties in Peru, especially in the south Altiplano, there is still a lot of resistance with fully organic producers that want to stick with what they know is good.... More

prep

cook

yield

difficulty

Pairs with

Pinot Noir

Sauvignon Blanc

Quinoa Stir Fry, Egg White, Cucumber, Scallions

Ingredients

Kombu Water

30 g kombu
1.8 L water

Vegetable Dashi

1 kombu water recipe
120 g fresh ginger (peeled, finely sliced)
100 fresh shitake mushroom (finely sliced)
60 scallion (finely sliced)
1 star anise

Cooked Quinoa

150 g white quinoa (preferably organic)
1 g salt
200 g vegetable dashi

Gastric Sauce

160 g sugar
200 g rice vinegar
800 g orange juice
800 g vegetable dashi

Stir-fried Quinoa

24 g sunflower oil
8 g sesame oil
2 g egg white
60 g fresh shiitake mushroom (sliced)
10 g fresh ginger (chopped)
20 g scallion (white part only, sliced)
20 g white sesame seeds
200 g cooked quinoa
40 g carrot (finely chopped)
40 g zucchini (finely chopped)
30 g gastric sauce
2 g white soy sauce

Spring Onion Curls

1 spring onion (green part only)
Water and ice

Pickled Cucumber

100 g Lebanese cucumber
1 g salt
1 g sugar
1 ml white wine vinegar

Others

Red shiso salt
40 g black sesame seeds
8 micro red shiso

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Method

Tips

Kombu Water

If using a sous vide machine, place 30 g kombu and 1.8 litres of water in a cooking bag and ensure it is completely sealed. Sous vide at 60°C for 1 hour.
If you don't have a sous vide machine, in a medium-sized pot over low heat combine kombu and water, gently bring to a boil then immediately remove from heat.
Strain and discard the kombu, reserving the infused water.

Vegetable Dashi

Bring the kombu water to a boil.
Add 120 g ginger, 100 g shiitake mushrooms, 60 g spring onions and 1 star anise.
Cover and let infuse for 10-15 minutes
Pass through a fine strainer and discard the remaining ingredients.

Cooked Quinoa

Soak 150 g white quinoa for 20 minutes.
Strain the quinoa, then add it to a pot along with the 1 g salt and 100 g vegetable dashi.
Bring to a boil, then reduce the heat and cook at low heat for 8-10 minutes, until all the liquid is evaporated.
Turn off the heat, cover the pot and allow the quinoa to continue cooking in its own steam for 10 minutes.
Stir with a fork to separate the grains.

Gastric Sauce

To make the dry caramel. In a pan over medium heat, add the sugar. Without stirring or disturbing the sugar, allow it to caramelise in the pan until it turns into a liquid and achieves a golden colour.
Gradually deglaze the caramel with 100 g rice vinegar, adding the vinegar in small doses. Be careful as the vinegar will begin to splash in the pan.
Allow the caramel mixture to fully dissolve and dilute in the vinegar.
Add to the pan 400 g orange juice and 400 g vegetable dashi. Bring the liquid up to a boil, cook for 5 minutes, then allow to cool and reserve in the fridge until ready to use.

Stir-fried Quinoa

Warm up a wok, add in both oils and 2 egg whites and stir to break the cooked egg into smaller pieces. Add 60 g shitake, 40 g carrot, 40 g zucchini, 10 g ginger, and 20 g spring onions and stir fry.
Add 20 g white sesame to lightly toast, and then add 200 g of the cooked quinoa and stir fry, shaking the wok.
Finally, add 30 g of gastric sauce and 2 g of white soy sauce.

Spring Onion Curls

Finely slice 1 spring onion very finely, about 2cm long.
Reserve in iced water overnight.
The following day, remove the spring onion from the iced water, strain, and spin dry.
Reserve in an airtight container lined with a paper towel.

Pickled Cucumber

Slice 100 g cucumber into thin discs. Mix with 1 g salt, 1 g sugar and 1 ml white vinegar.
Reserve cold in a container.
Season with the red shiso salt before serving.

Bringing it all together

Toast 40 g black sesame seeds in a pan and remove from the heat. Allow to cool.
Select the shiso leaves and reserve them in an airtight container with a damp paper towel
In a semi-deep bowl place the stir-fried quinoa. Cover half of the quinoa with the seasoned cucumber and the other half with spring onions and black sesame seeds.

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Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Diego Muñoz’s Quinoa Stir Fry, Egg White, Cucumber, Scallions

Diego Muñozʼs Quinoa Stir Fry, Egg White, Cucumber, Scallions recipe tastes incredible. See ingredients & method below.

Nice a plump quinoa grains, on a very hot stir fried, with a sweet and sour sauce.

prep

cook

yield

difficulty

Pairs with

Pinot Noir

Sauvignon Blanc

Ingredients

Kombu Water

30 g kombu
1.8 L water

Vegetable Dashi

1 kombu water recipe
120 g fresh ginger (peeled, finely sliced)
100 fresh shitake mushroom (finely sliced)
60 scallion (finely sliced)
1 star anise

Cooked Quinoa

150 g white quinoa (preferably organic)
1 g salt
200 g vegetable dashi

Gastric Sauce

160 g sugar
200 g rice vinegar
800 g orange juice
800 g vegetable dashi

Stir-fried Quinoa

24 g sunflower oil
8 g sesame oil
2 g egg white
60 g fresh shiitake mushroom (sliced)
10 g fresh ginger (chopped)
20 g scallion (white part only, sliced)
20 g white sesame seeds
200 g cooked quinoa
40 g carrot (finely chopped)
40 g zucchini (finely chopped)
30 g gastric sauce
2 g white soy sauce

Spring Onion Curls

1 spring onion (green part only)
Water and ice

Pickled Cucumber

100 g Lebanese cucumber
1 g salt
1 g sugar
1 ml white wine vinegar

Others

Red shiso salt
40 g black sesame seeds
8 micro red shiso

Method

Kombu Water

If using a sous vide machine, place 30 g kombu and 1.8 litres of water in a cooking bag and ensure it is completely sealed. Sous vide at 60°C for 1 hour.
If you don't have a sous vide machine, in a medium-sized pot over low heat combine kombu and water, gently bring to a boil then immediately remove from heat.
Strain and discard the kombu, reserving the infused water.

Vegetable Dashi

Bring the kombu water to a boil.
Add 120 g ginger, 100 g shiitake mushrooms, 60 g spring onions and 1 star anise.
Cover and let infuse for 10-15 minutes
Pass through a fine strainer and discard the remaining ingredients.

Cooked Quinoa

Soak 150 g white quinoa for 20 minutes.
Strain the quinoa, then add it to a pot along with the 1 g salt and 100 g vegetable dashi.
Bring to a boil, then reduce the heat and cook at low heat for 8-10 minutes, until all the liquid is evaporated.
Turn off the heat, cover the pot and allow the quinoa to continue cooking in its own steam for 10 minutes.
Stir with a fork to separate the grains.

Gastric Sauce

To make the dry caramel. In a pan over medium heat, add the sugar. Without stirring or disturbing the sugar, allow it to caramelise in the pan until it turns into a liquid and achieves a golden colour.
Gradually deglaze the caramel with 100 g rice vinegar, adding the vinegar in small doses. Be careful as the vinegar will begin to splash in the pan.
Allow the caramel mixture to fully dissolve and dilute in the vinegar.
Add to the pan 400 g orange juice and 400 g vegetable dashi. Bring the liquid up to a boil, cook for 5 minutes, then allow to cool and reserve in the fridge until ready to use.

Stir-fried Quinoa

Warm up a wok, add in both oils and 2 egg whites and stir to break the cooked egg into smaller pieces. Add 60 g shitake, 40 g carrot, 40 g zucchini, 10 g ginger, and 20 g spring onions and stir fry.
Add 20 g white sesame to lightly toast, and then add 200 g of the cooked quinoa and stir fry, shaking the wok.
Finally, add 30 g of gastric sauce and 2 g of white soy sauce.

Spring Onion Curls

Finely slice 1 spring onion very finely, about 2cm long.
Reserve in iced water overnight.
The following day, remove the spring onion from the iced water, strain, and spin dry.
Reserve in an airtight container lined with a paper towel.

Pickled Cucumber

Slice 100 g cucumber into thin discs. Mix with 1 g salt, 1 g sugar and 1 ml white vinegar.
Reserve cold in a container.
Season with the red shiso salt before serving.

Bringing it all together

Toast 40 g black sesame seeds in a pan and remove from the heat. Allow to cool.
Select the shiso leaves and reserve them in an airtight container with a damp paper towel
In a semi-deep bowl place the stir-fried quinoa. Cover half of the quinoa with the seasoned cucumber and the other half with spring onions and black sesame seeds.

Tips

Stick to the cooking times of the quinoa, believe me, it works.
Use a very high flame or hot environment to saute, it is crucial.
Get the best Kombu you can put your hands on.