Honey-Garlic Plant-Based Protein Shred Stir-Fry
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Honey-Garlic Plant-Based Protein Shred Stir-Fry

Honey-Garlic Plant-Based Protein Shred Stir-Fry

with Green Onion Rice

In this fast stir-fry, protein shreds are smothered in a sweet and savoury honey-garlic sauce and paired with sweet bell peppers and tender-crisp zucchini. It's a meal that's both speedy and scrumptious!

Tags:
Quick
•Veggie
Allergens:
Soy
•Sulphites
•Wheat

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.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

¾ cup

Basmati Rice

1 g

Zucchini

1 unit

Sweet Bell Pepper

1 unit

Green Onion

4 tbsp

Honey-Garlic Sauce

(Contains Soy)

1 unit

Miso Broth Concentrate

(Contains Soy)

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Cornstarch

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories780 kcal
Fat27 g
Saturated Fat2.5 g
Carbohydrate112 g
Sugar27 g
Dietary Fiber5 g
Protein25 g
Cholesterol0 mg
Sodium2040 mg
Trans Fat0 g
Potassium550 mg
Calcium100 mg
Iron3.25 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.

Utensils

•Medium Pot
•Measuring Cups
•Measuring Spoons
•Whisk
•Medium Bowl
•Large Non-Stick Pan

Cooking Steps

Cook rice
1

Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1 tsp (2 tsp) garlic salt to a medium pot. Cover and bring to a boil over high heat. Before starting, wash and dry all produce. Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.

Prep and make sauce
2

Meanwhile, core, then cut pepper into 1/2-inch pieces.Halve zucchini lengthwise, then cut into 1/4-inch half-moons.Thinly slice green onion.Whisk together honey-garlic sauce, cornstarch, soy sauce, miso broth concentrate and 1/2 cup (1 cup) cold water in a medium bowl.

Cook veggies
3

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and zucchini. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper.Transfer veggies to a plate, then cover to keep warm.

Cook protein shreds
4

Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook, tossing occasionally until cooked through, 6-8 min.**Season with salt and pepper.

Assemble stir-fry
5

Add veggies and prepared sauce to the pan with protein shreds. Cook, stirring often, until sauce thickens slightly, 1-2 min.

Finish and serve
6

Fluff rice with a fork, then stir in half the green onions. Divide rice between plates. Top with stir-fry.Sprinkle remaining green onions over top.