Whisk sauce mix ingredients until well combined. Set aside
Heat oil in a skillet or wok over medium to high heat. Add ginger and garlic and fry for 30 seconds, then add the scallops and prawns and sear for 2 minutes. Pour in sauce mix and stir until it thickens and seafood is cooked through, about 3 minutes. Take off the heat and set aside.
Prepared the cooked rice and quinoa. Set aside.
Heat water in a pot with a steamer. Bring to the boil then place asparagus and edamame beans in the steamer and steam (covered) until fork tender and bright green, about 3 minutes. Set aside, sprinkle with salt and drizzle with 1 tsp Lee Kum Kee Pure Sesame oil.
To serve, divide rice & quinoa between 4 bowls. Top with seafood, asparagus, edamame beans, avocado, cucumber and garnish. Drizzle with Lee Kum Kee Seasoned Soy Sauce for Seafood to taste, then dig in. Yum!
Tip 1:Feel free to use your favourite cooked grain instead of rice & quinoa.
Tip 2:If you want an extra veggie boost then add in a handful of washed baby spinach leaves when serving.