Caramelized Ginger Shrimp
with Shallot Rice and Veggie Stir-Fry
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Jasmine rice • Shanghai bok choy • Vegetarian oyster sauce (soy) (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) • Snow peas • Carrot • Ginger • Fish sauce (anchovies) (water, rice vinegar, salt, sugar, fish sauce powder (anchovies, maltodextrin), lime juice from concentrate, anchovies, disodium inosinate and guanylate, seasoning, yeast extract, xanthan gum, lactic acid, caramel, potassium sorbate, sodium benzoate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Brown sugar • Green onion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
¾ cup
Jasmine Rice
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
56 g
Snow Peas
56 g
Carrot, julienned
1 unit(s)
Shanghai Bok Choy
30 g
Ginger
2 unit(s)
Green Onion
2 tbsp
Fish Sauce
(Contains: Anchovies May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Tree nuts, Egg, Crustaceans, Wheat, Gluten)
1 tbsp
Brown Sugar
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Tree nuts, Egg, Crustaceans, Wheat, Gluten)
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.06 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, add 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, half the vegetarian oyster sauce and 1 tbsp (2 tbsp) butter. Reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- While the rice cooks, peel, then mince or grate ginger.
- Thinly slice green onions.
- Trim snow peas.
- Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then snow peas, bok choy and carrots. Cook for 2-3 min, stirring often, until veggies are tender-crisp.
- Add remaining vegetarian oyster sauce. Stir to coat. Transfer to a plate and cover to keep warm.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then shrimp and ginger. Cook for 1-2 min, stirring often, until shrimp start to turn pink.
- Add brown sugar, fish sauce and 1 tbsp (2 tbsp) butter. Cook for 2-3 min, stirring often, until shrimp are lightly glazed and cooked through.**
- Fluff rice with a fork, then stir in half the crispy shallots.
- Divide rice between bowls.
- Top with veggies, then shrimp.
- Spoon any remaining sauce from the pan over top.
- Sprinkle green onions and remaining crispy shallots over top.
