Note: Facts Up Front has created a label to make sure you're getting nutritional bang for your calorie buck. You can find it on the front of most packaged foods, outlining per-serving calories, fat, salt, and more.
Combine sushi rice and quinoa. Rinse well with water until water runs clear. Use the amounts of water specified on the package. This can be cooked in a rice cooker on the white rice setting or on the stovetop. For the stovetop, combine rice, quinoa and water. Heat to a boil; cover tightly. Reduce heat and simmer until tender, about 30 minutes. Turn off the heat and let stand without lifting the lid for 10 minutes. Meanwhile, begin your stir-fry.
Chop the cabbage, mushrooms, chives, and ginger. Stir-fry cooks incredibly quickly, so it is best to have all your ingredients chopped before you begin.
Heat a large frying pan over medium-high heat until hot. Add in the peanut oil, ginger, chives and garlic. Stir-fry for about 20 seconds. Pay close attention as they will scorch easily. Add in the mushrooms. Stir-fry for about 30 seconds. Pay close attention as they will scorch easily. Stir constantly. Quickly add in the cabbage, chili sauce, chicken stock and soy sauce.
Continue to stir-fry for another 5 minutes or so until the mushrooms are fully cooked. Remove from heat.
Just before you serve, drizzle with sesame oil and give the mixture a quick stir. At this point your rice and quinoa should be finished cooking. Sprinkle sushi seasoning over the warm rice and quinoa and stir. Fill plates with quinoa rice mixture. Scoop stir-fry on top to serve.
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