HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGinger Shrimp Stir Fry
Ginger Shrimp Stir-fry

Ginger Shrimp Stir-fry

with Hoisin Bacon

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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.

Preparation Time20 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g



100 g

Bacon Strips

¾ cup

Jasmine Rice

2 tbsp

Hoisin Sauce

(ContainsSoy, Sesame, Mustard)

2 tbsp

Sweet Chili Sauce

6 g


113 g

Snow Peas

56 g

Carrot, julienned

30 g


28 g

Crispy Shallots


Not included in your delivery

2 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3807 kJ
Calories910 kcal
Fat38 g
Saturated Fat10 g
Carbohydrate96 g
Sugar17 g
Dietary Fiber4 g
Protein35 g
Cholesterol210 mg
Sodium1660 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Parchment Paper
Silicone Brush
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.