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.
Ingredients
285 g
Shrimp
(Contains Shrimp/Crevettes)
¾ cup
Jasmine Rice
170 g
Green Beans
2 tbsp
Cornstarch
28 g
Crispy Shallots
(Contains Soy, Gluten)
1 tbsp
Moo Shu Spice Blend
(Contains Soy, Wheat)
60 mL
Plum Sauce
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 unit
Green Onion
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
