Continents meet in this delectable stir-fry with spiced quinoa. Chunky, caramelised mushies and vibrant kale sautéed in Thai red curry paste, fresh lemon juice, and sesame oil. Fusion perfection!
THAI FUSION STIR-FRY
THAI FUSION STIR-FRY
with portobello mushrooms, quinoa & kale
Hands on Time: 20 - 30 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Coconut Sugar
- Fresh Coriander
- Kale
- Lemon Juice
- NOMU Oriental Rub
- Ongs Sesame Oil
- Onion
- Onions
- Pickled Ginger
- Portobello Mushrooms
- Thai Red Curry Paste
- Toasted Sesame Seeds
- White Quinoa
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
NUTTY QUINOA
Rinse the quinoa and place in a pot. Submerge in 200ml of water and stir through the Oriental Rub. Bring to a simmer and cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
THAI SAUCE & KALE
In a bowl, combine the coconut sugar to taste, the sesame oil, and the lemon juice. Add the Thai red curry paste to taste and mix well to combine. Place the shredded kale in a bowl with a drizzle of oil and a pinch of salt. Using your hands, massage the kale until soft and coated in oil. Set aside for the stir-fry.
FRY THE MUSHROOMS
Place a large pan or wok over a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 3-5 minutes per side until soft and caramelised. Remove from the pan on completion and season to taste.
STIR-FRY TIME!
Return the pan or wok to a medium heat with another drizzle of oil. When hot, fry the diced onion for 1-2 minutes until soft and translucent, shifting occasionally. Add the Thai curry paste mixture and fry for 1 minute until fragrant, stirring continuously. Add the soft kale and sauté for 1-2 minutes. Add the cooked mushrooms and heat through for 1-2 minutes. Remove the pan from the heat on completion.
SUPPERTIME!
Dish up some fluffy quinoa and top with a pile of stir-fried veggies. Garnish with the chopped coriander, toasted sesame seeds, and chopped, pickled ginger. Dig in!
White Quinoa - 100ml
NOMU Oriental Rub - 5ml
Coconut Sugar - 10ml
Ongs Sesame Oil - 7.5ml
Lemon Juice - 10ml
Thai Red Curry Paste - 10ml
Portobello Mushrooms - 2
Onion - 1
Kale - 50g
Fresh Coriander - 3g
Pickled Ginger - 15g
Toasted Sesame Seeds - 5ml
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
NUTTY QUINOA
Rinse the quinoa and place in a pot. Submerge in 400ml of water and stir through the Oriental Rub. Bring to a simmer and cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
THAI SAUCE & KALE
In a bowl, combine the coconut sugar to taste, the sesame oil, and the lemon juice. Add the Thai red curry paste to taste and mix well to combine. Place the shredded kale in a bowl with a drizzle of oil and a pinch of salt. Using your hands, massage the kale until soft and coated in oil. Set aside for the stir-fry.
FRY THE MUSHROOMS
Place a large pan or wok over a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 3-5 minutes per side until soft and caramelised. Remove from the pan on completion and season to taste.
STIR-FRY TIME!
Return the pan or wok to a medium heat with another drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent, shifting occasionally. Add the Thai curry paste mixture and fry for 1 minute until fragrant, stirring continuously. Add the soft kale and sauté for 2-3 minutes. Add the cooked mushrooms and heat through for 1-2 minutes. Remove the pan from the heat on completion.
SUPPERTIME!
Dish up some fluffy quinoa and top with a pile of stir-fried veggies. Garnish with the chopped coriander, toasted sesame seeds, and chopped, pickled ginger. Dig in!
White Quinoa - 200ml
NOMU Oriental Rub - 10ml
Coconut Sugar - 20ml
Ongs Sesame Oil - 15ml
Lemon Juice - 20ml
Thai Red Curry Paste - 20ml
Portobello Mushrooms - 4
Onion - 1
Kale - 100g
Fresh Coriander - 5g
Pickled Ginger - 30g
Toasted Sesame Seeds - 10ml
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
NUTTY QUINOA
Rinse the quinoa and place in a pot. Submerge in 400ml of water and stir through the Oriental Rub. Bring to a simmer and cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
THAI SAUCE & KALE
In a bowl, combine the coconut sugar to taste, the sesame oil, and the lemon juice. Add the Thai red curry paste to taste and mix well to combine. Place the shredded kale in a bowl with a drizzle of oil and a pinch of salt. Using your hands, massage the kale until soft and coated in oil. Set aside for the stir-fry.
FRY THE MUSHROOMS
Place a large pan or wok over a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 3-5 minutes per side until soft and caramelised. Remove from the pan on completion and season to taste.
STIR-FRY TIME!
Return the pan or wok to a medium heat with another drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent, shifting occasionally. Add the Thai curry paste mixture and fry for 1 minute until fragrant, stirring continuously. Add the soft kale and sauté for 2-3 minutes. Add the cooked mushrooms and heat through for 1-2 minutes. Remove the pan from the heat on completion.
SUPPERTIME!
Dish up some fluffy quinoa and top with a pile of stir-fried veggies. Garnish with the chopped coriander, toasted sesame seeds, and chopped, pickled ginger. Dig in!
White Quinoa - 200ml
NOMU Oriental Rub - 10ml
Coconut Sugar - 20ml
Ongs Sesame Oil - 15ml
Lemon Juice - 20ml
Thai Red Curry Paste - 20ml
Portobello Mushrooms - 4
Onion - 1
Kale - 100g
Fresh Coriander - 5g
Pickled Ginger - 30g
Toasted Sesame Seeds - 10ml
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
NUTTY QUINOA
Rinse the quinoa and place in a pot. Submerge in 800ml of water and stir through the Oriental Rub. Bring to a simmer and cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
THAI SAUCE & KALE
In a bowl, combine the coconut sugar to taste, the sesame oil, and the lemon juice. Add the Thai red curry paste to taste and mix well to combine. Place the shredded kale in a bowl with a drizzle of oil and a pinch of salt. Using your hands, massage the kale until soft and coated in oil. Set aside for the stir-fry.
FRY THE MUSHROOMS
Place a large pan or wok over a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 3-5 minutes per side until soft and caramelised. Don’t overcrowd the pan, or they won’t get that delicious char! Remove from the pan on completion and season to taste.
STIR-FRY TIME!
Return the pan or wok to a medium heat with another drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the Thai curry paste mixture and fry for 1 minute until fragrant, stirring continuously. Add the soft kale and sauté for 3-4 minutes. Add the cooked mushrooms and heat through for 1-2 minutes. Remove the pan from the heat on completion.
SUPPERTIME!
Dish up some fluffy quinoa and top with a pile of stir-fried veggies. Garnish with the chopped coriander, toasted sesame seeds, and chopped, pickled ginger. Dig in!
White Quinoa - 400ml
NOMU Oriental Rub - 20ml
Coconut Sugar - 40ml
Ongs Sesame Oil - 30ml
Lemon Juice - 40ml
Thai Red Curry Paste - 40ml
Portobello Mushrooms - 8
Onions - 2
Kale - 200g
Fresh Coriander - 10g
Pickled Ginger - 60g
Toasted Sesame Seeds - 20ml
Woolies Products in this dish
