Ginger Shrimp Stir-fry
with Hoisin Bacon
Freshly ground ginger packs a punch in tonight's Asian inspired shrimp stir-fry! Oh, and did we mention it's also topped with hoisin bacon? Tonight's dinner is a flavour bomb in a bowl!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Soy, Sesame, Mustard)
Sweet Chili Sauce
Not included in your delivery
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Arrange bacon strips in a single layer on a parchment-lined baking sheet. Brush over half the hoisin sauce. Bake bacon, in the top of the oven, until crispy and cooked through, 8-10 min.** When bacon is crispy, transfer to a paper towel-lined plate and set aside
While the bacon cooks, heat a medium pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the rice. Cook, stirring often, until toasted, 1-2 min. Add 1/4 tsp salt and 1 1/4 cups water (dbl both for 4 ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
While the rice cooks, peel, then grate 1/2 tbsp ginger (dbl for 4 ppl). Peel, then mince the garlic. Trim the snow peas, then cut in half. Drain, then pat the shrimp dry with paper towels.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then carrots, snow peas, garlic and ginger. Cook, stirring often, until veggies have softened slightly, 3-4 min.
Add the sweet chili sauce, shrimp, remaining hoisin sauce and 1/4 cup water (dbl for 4 ppl) to the pan. Cook, stirring often until the mixture thickens slightly and shrimp are cooked through, 3-4 min.**
Slice the bacon into 1/2-inch pieces. Fluff the rice with a fork. Season with salt. Divide the rice between bowls. Top with the shrimp stir fry and hoisin bacon. Sprinkle the crispy shallots over top.