Ginger Shrimp Stir-Fry
with Hoisin Bacon
Freshly ground ginger packs the punch for tonight's Asian-inspired shrimp stir-fry! Oh, and did we mention it's also topped with hoisin bacon... ya, we did that!
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
285 g
Shrimp
(Contains: Crustacean/Crustacé)
100 g
Bacon Strips
¾ cup
Jasmine Rice
2 tbsp
Hoisin Sauce
(Contains: Soy, Sesame, Mustard)
2 tbsp
Sweet Chili Sauce
6 g
Garlic
113 g
Snow Peas
56 g
Carrot, julienned
30 g
Ginger
28 g
Crispy Shallots
(Contains: Soy, Gluten)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
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 bacon with half the hoisin sauce. Bake bacon in the top of the oven,until crispy and cooked through, 8-12 min.** When bacon is crispy, transfer to a paper towel-lined plate and set aside.
While bacon cooks, heat a medium pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then 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. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, peel, then grate 1 tbsp ginger (dbl for 4 ppl). Peel, then mince or grate garlic. Trim, then halve snow peas. Drain and rinse shrimp, using a strainer, then pat dry with paper towels. Season with salt and pepper.
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 soften slightly, 3-4 min.
Add sweet chili sauce, garlic, shrimp, remaining hoisin sauce and 1/4 cup water (dbl for 4 ppl) to veggies. Cook, stirring often, until sauce is slightly thickened and shrimp are cooked through, 3-4 min.**
Cut bacon into 1/2-inch pieces. Fluff rice with a fork, then season with salt. Divide rice between bowls. Top with shrimp stir-fry. Sprinkle bacon and crispy shallots over top.
