Freshly ground ginger packs the punch for tonight's Asian inspired shrimp stir fry! Oh, and did we mention its also topped with hoisin bacon... ya we did that!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Hoisin Sauce(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)
Sweet Chili Sauce
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, 14-16 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 1/4 cups water (dbl 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 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 heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then carrots, snow peas and ginger. Cook, stirring often until veggies have softened slightly, 3-4 min.
Add the sweet chili sauce, garlic, 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 bacon.