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About the Dish

  • Ginger

    Ginger

  • Sesame Oil

    Sesame Oil

  • Sesame Seeds

    Sesame Seeds

  • Tamari

    Tamari

  • Quinoa

    Quinoa

  • PeachDish Salt

    PeachDish Salt

  • Mixed Mushrooms

    Mixed Mushrooms

  • Baby Bok Choy

    Baby Bok Choy

  • Spring Onion

    Spring Onion

METHOD

1
Please read entire recipe before beginning.
2
Prepare your mise en place: Peel and mince ginger. Wash and roughly chop mushrooms. Peel, halve and thinly slice shallot. Wash bok choy, and cut into bite-size pieces. Wash green onion, remove and discard roots, and thinly slice.
3
Make the sauce: Place the ginger, sesame oil, sesame seeds and soy sauce in a small bowl, and stir to combine. Set aside.
4
Heat 1 tablespoon olive oil in a small saucepan over medium heat, add quinoa and 1 teaspoon PeachDish salt. Cook while stirring 1-2 minutes to lightly toast the quinoa. Add 2 cups water, and increase heat to high. When the water comes to a boil, turn heat down to low and simmer 8-10 minutes, or until the grains open and the water is fully absorbed — you’ll hear the quinoa sizzle.
5
While quinoa is cooking: Place eggs in a separate small saucepan, cover with cold water, and add 1 tablespoon kosher salt. Place on high heat. Bring eggs to a boil, and then set a timer and continue boiling for 2 minutes. Drain water off eggs and cover them with ice, 1 teaspoon kosher salt, and water. Let eggs remain in ice to cool.
6
Heat a large saute pan over med-high heat; add remaining 1 tablespoon cooking oil. When oil is hot, add mushrooms. Cook while stirring 5-6 minutes, or until lightly browned. Add shallot and cook while stirring 2 minutes more, or until shallots are translucent. Add bok choy and cook while stirring 3-4 minutes more. Remove from heat, and stir in sesame-ginger sauce.
7
Remove eggs from ice and gently peel off shell. Rinse egg to remove any small pieces of shell; carefully cut the egg in half (the yolk should be thick, but runny) and season to taste with PeachDish salt.
8
Divide the quinoa between 2 bowls, and add to each of the bowls half of the mushroom-bok choy mixture and the egg halves. Top with sliced green onions. Enjoy!