Indonesian-Inspired Plant-Based Protein Shreds in Peanut Sauce
with Coconut Jasmine Rice
Ingredients: Shanghai bok choy • Coconut milk (coconut extract, water) • Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Sweet bell pepper • Jasmine rice • Peanut butter (peanut) (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Lime • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Moo shu spice blend (soy, wheat, sulphites) (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide).
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
200 g
Plant-Based Protein Shreds
4 tbsp
Sweet Chili Sauce
(May contain traces of: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May contain traces of: Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
4 unit(s)
Peanut Butter
(Contains: Peanuts)
1 tbsp
Garlic Puree
(May contain traces of: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Coconut Milk
¾ cup
Jasmine Rice
(May contain traces of: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Sesame, Crustaceans, Egg, Mustard, Peanuts)
1 unit(s)
Lime
2 unit(s)
Shanghai Bok Choy
9 g
Moo Shu Spice Blend
(Contains: Soy, Sulphites, Wheat May contain traces of: Tree nuts, Milk, Sesame, Mustard, Peanuts)
Not included in your delivery
¾ tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Pepper*
½ tsp
Salt*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a large pot, add 1/2 cup (3/4 cup) warm water and coconut milk. Bring to a simmer over high.
- Once simmering, add rice, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) salt. Stir, then reduce heat to low. Cover and cook for 14-16 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Separate bok choy leaves, then cut into 1-inch pieces.
- Zest lime, then cut lime into wedges (use same for 4 servings).
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook for 6-8 min, tossing occasionally, until cooked through.**
- Season with salt and pepper, half the garlic puree and half the Moo Shu Spice Blend. Cook for 30 sec, stirring often, until fragrant.
- Meanwhile, to a large bowl, add soy sauce, sweet chili sauce, peanut butter, 1/4 tsp (1/2 tsp) sugar and 3/4 cup (1 1/2 cups) hot water.
- Into the bowl, squeeze the juice of one lime wedge (2 wedges for 4 servings), then whisk until combined and smooth.
- To the bowl with sauce, transfer cooked protein shreds.
- Heat the same pan (from step 3) over medium-high.
- Add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 2-3 min, stirring occasionally, until softened slightly.
- Add bok choy. Cook for 1-2 min, stirring often, until lightly wilted. Season with salt and pepper.
- Add remaining garlic puree and remaining Moo Shu Spice blend. Cook for 1 min, stirring often, until fragrant.
- Add protein shreds and sauce. Bring to a simmer.
- Once simmering, cook for 2-3 min, stirring occasionally, until veggies are tender. Season with salt and pepper.
- Add lime zest to coconut rice, then season with salt, if you like. Fluff with a fork.
- Divide coconut rice between bowls. Top with veggies and protein shreds.
- Squeeze a lime wedge over top.
If you've opted to get plant-based protein shreds, cook the same way the recipe instructs you to cook pork, tossing occasionally for 6-8 min, until cooked through.** Disregard instructions to drain excess fat.
