INGREDIENTS
2 tbsp
canola oil
3/4 lb
frozen shrimp, defrosted
3 cloves
garlic, chopped
1
chopped red pepper
1 cup
asparagus cut into bit size pieces
1/2 cup
shelled edamame
3 tbsp
Ponzu sauce
1
egg and 2 egg whites whisked together
2 cups
quinoa cooked in water
Sriracha sauce