Lemongrass Laap-Style Salad
with Beyond Meat®, Rice and Greens
Ingredients: Plant-based burger patty (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Jasmine rice • Soy sauce-mirin blend (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) (soy) • Cucumber • Limes • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Lemongrass • Cilantro.
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
2 unit(s)
Beyond Meat®
¾ cup
Jasmine Rice
56 g
Spring Mix
1 unit(s)
Mini Cucumber
½ unit(s)
Lime
½ unit(s)
Lemongrass
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy May contain traces of: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Milk, Sulphites, Soy)
7 g
Cilantro
14 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
Not included in your delivery
2 tbsp
Oil*
1.25 tsp
Sugar*
0.13 tsp
Pepper*
0.63 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, zest and juice half the lime. Cut any remaining lime into wedges.
- Halve cucumber lengthwise, then cut into 1/2-inch half-moons.
- Roughly chop cilantro.
- Trim the bottom of half the lemongrass (use all for 4 servings), then remove outer layer. Using a rolling pin or heavy pot, carefully smash lemongrass to split open, then finely chop.
- To a small bowl, combine lime zest, soy sauce mirin blend, ginger-garlic puree, 1/4 cup (1/2 cup) water and 1 tsp (2 tsp) sugar. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then lemongrass and Beyond Meat®. Cook for 5-6 min, breaking up patties into bite-sized pieces, until slightly crispy.**
- Add laap sauce. Reduce heat to medium. Season with salt and pepper. Cook for 1-2 min, stirring often until sauce reduces slightly.
- To a medium bowl, add 1/2 tbsp (1 tbsp) lime juice, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then whisk to combine.
- Add spring mix and cucumbers, then toss to combine.
- Fluff rice with a fork, then stir in half the cilantro.
- Divide rice between bowls. Top rice with salad, then spoon Beyond Meat® laap mixture over top.
- Sprinkle with half the crispy shallots (use all for 4 servings) and remaining cilantro.
- Squeeze a lime wedge over top, if you like.
