Hoisin-Glazed Shrimp
with Stir-Fried Veggies on Garlic Rice
Flavourful hoisin and sweet chili sauce make a luscious glaze for shrimp in this easy weeknight wonder! To balance out the plate: a pile of bright and tender-crisp veggies for added texture and freshness!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Crustacean/Crustacé)
¾ cup
Jasmine Rice
113 g
Sugar Snap Peas
227 g
Bok Choy, chopped
2 unit
Green Onion
2 unit
Garlic, cloves
4 tbsp
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
2 tbsp
Soy Sauce
(Contains Soy, Wheat)
2 tbsp
Sweet Chili Sauce
1 tbsp
Cornstarch
(Contains Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the garlic. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, trim, then halve snap peas. Thinly slice green onions.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then snap peas and remaining garlic. Cook, stirring often, until fragrant, 1-2 min. Add bok choy. Cook, stirring often, until tender-crisp, 2-3 min. Season with salt and pepper. Remove pan from the heat, then transfer veggies to a large bowl.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Transfer to the bowl with veggies.
While shrimp cook, whisk together hoisin sauce, soy sauce, sweet chili sauce, cornstarch and 3/4 cups water (dbl for 4 ppl) in a medium bowl. When shrimp is done, heat the same pan over medium. When hot, add hoisin mixture and cook, stirring often, until sauce thickens slightly, 2-3 min. Add veggies and shrimp, then toss to coat. Cook until warmed through, 2-3 min.
Fluff rice with a fork. Season with salt, then stir in half the green onions. Divide rice between plates. Top with shrimp, veggies and sauce from the pan. Sprinkle remaining green onions over top.
