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1
Place a wok on the stove over high heat. Pour the stock, soy sauce, and honey into a small bowl and stir to combine. Set near the stove. Set all the ingredients near the stovetop.
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2
Heat 2 tablespoons of the oil in the wok. Add the onion and cook, stirring, for 2 to 21/2 minutes, or until softened. With a slotted spoon, transfer to a mixing bowl, leaving the wok on the stove. Add the sweet potatoes to the wok and cook without stirring for 2 to 2 1/2 minutes; then stir once and cook for about 21/2 minutes longer. Transfer to the bowl with the onions.
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3
Add the remaining tablespoon of oil to the wok and scrape it with a spatula to remove any stuck bits of potato or onion to prevent burning.
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4
When the oil is fully hot again, add the ginger and stir for 30 seconds. Add the garlic and stir for 5 seconds. Add all of the bell peppers, and cook, stirring well, for 1 minute. Transfer to the onion and potato mixture.
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5
Add the beaten egg to the wok and cook for 1 to 2 minutes, cutting it into strips when it is softly set. With the spatula, push the egg strips to the side.
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6
Add the quinoa and cook, stirring, for about 2 minutes. Push the eggs back to the center of the wok and add all of the cooked vegetables and the tomato cubes. Stir to combine.
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7
Add the stock mixture, stir, and cook for 1 to 2 minutes, until heated through. Cover and remove from the heat. Let stand for 2 to 4 minutes. Add the toasted sesame oil and the cilantro and stir gently. Serve immediately.
