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1.
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Cook quinoa.
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In a large pot, add the water and heat over high heat.
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When water boils, add the quinoa and with wooden spoon give it a quick stir.
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Add the lid and reduce flame to low and simmer for 30 minutes.
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After 30 minutes, turn off the flame and let quinoa sit in the pot with the lid on for 10 minutes to settle.
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2.
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After 10 minutes, add 3 tablespoons of soy sauce into the quinoa.
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With a rice paddle or large wooden spoon, toss soy sauce into quinoa.
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Leave aside.
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3.
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In another pot of boiling water, add snap peas and boil for no more than 1 minute.
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Snap peas should be slightly wilted but still retain crunchiness.
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With a strainer, transfer snap beans into a bowl of cold water to stop cooking.
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4.
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Get shrimp cleaned (peel and devein) and leave aside.
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5.
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Dice the ginger.
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Slice carrot into short and thin strips.
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Mince garlic.
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6.
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In a large pan, add vegetable oil.
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Over medium flame, add garlic and shrimp and let shrimp sear on both sides and turn pink.
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If you have a lid for your pan, then place the lid on the pan for 3 minutes to help shrimp cook inside.
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If your pan does not have a lid, just place some cooking foil over pan.
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Once shrimp is cooked, transfer shrimp to a bowl.
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7.
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Add a little more oil to the pan.
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Add ginger and carrot, and saute for about 2 minutes until ginger is cooked and carrot becomes wilted yet not mushy.
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8.
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Add bean sprouts and saute for 1-2 minutes until bean sprouts become wilted yet still crunchy.
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9.
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Add cooked snap peas and cooked shrimp and then add remaining 1 tablespoon of soy sauce and the fish sauce.
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Toss so condiments cover shrimp and vegetables.
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10.
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Add soy sauce flavored quinoa to vegetables and shrimp and toss so all of the ingredients come together.
