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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sugar Snap Peas
Bok Choy, chopped
(Contains Soy, Sesame, Mustard)
(Contains Soy, Wheat)
Sweet Chili Sauce
Not included in your delivery
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.