Crispy Shrimp and Green Beans
with Green Onion Rice and Plum Sauce
This Thai-inspired dish is faster than takeout but hits all the right taste notes! You'll love the green onion rice paired with the crunch of crispy shallots. A sweet and savoury sauce brings it all together.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Soy, Gluten)
Moo Shu Spice Blend
(Contains Soy, Wheat)
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
Before starting, wash and dry all produce. Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Meanwhile, using a strainer, rinse rice until water runs clear. Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove the pot from heat. Set aside, still covered.
Meanwhile, trim green beans, then cut into 1-inch pieces. Thinly slice green onion.Whisk together plum sauce, soy sauce and 1 tbsp water (dbl for 4 ppl) in a small bowl until well-combined. Set aside.Using a colander, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then green beans. Cook, stirring often, until green beans are tender-crisp, 3-4 min.Season with salt and pepper. Remove the pan from heat. Transfer green beans to plate, then cover to keep warm.
Combine Moo Shu Spice Blend and cornstarch in a zip top bag. Add shrimp, then toss to coat.Add 1 1/2 tbsp oil to the same pan and reduce heat to medium.Shake off any excess coating on shrimp, then add shrimp to the pan. (NOTE: Don't overcrowd the pan; cook shrimp in 2 batches for 4 ppl, using 1 1/2 tbsp oil per batch.) Cook shrimp, flipping halfway through, until golden-brown and cooked through, 2-3 min.**Transfer to a plate.
Fluff rice with a fork, then stir in green onions and half the crispy shallots.Divide rice between plates. Top with green beans and shrimp.Drizzle plum sauce mixture over top.Sprinkle with remaining crispy shallots.