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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Hoisin Sauce(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)
Sweet Chili Sauce
Bok Choy, chopped
Crispy Shallots(ContainsSulphites/Sulfite, Wheat/Blé)
Before starting, preheat the oven to 450°F. Wash and dry all produce. Arrange bacon in a single layer on a parchment-lined baking sheet. Brush bacon with half the hoisin sauce. Bake in the middle of the oven until crispy and cooked through, 10-12 min.** Transfer to a paper towel-lined plate and set aside.
Meanwhile, 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. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-16 min.
Meanwhile, peel, then grate 1 tbsp ginger (dbl for 4 ppl). Peel, then mince or grate garlic. Using a strainer, drain and rinse shrimp, 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, bok choy 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 thickens slightly 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.