Sweet and Savoury Plant-Based Protein Shred Stir-Fry

Name: Sweet and Savoury Plant-Based Protein Shred Stir-Fry with Snap Peas and Fragrant Rice
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: 200 g Plant-Based Protein Shreds; ¾ cup Jasmine Rice; 113 g Sugar Snap Peas; 1 unit(s) Yellow Onion; 1 unit(s) Carrot; 2 tbsp Ginger-Garlic Puree; ¼ cup Vegetarian Oyster Sauce; 2 tbsp Sweet Chili Sauce; 1 unit(s) Miso Broth Concentrate; 9 g Cornstarch; 0.38 tsp Salt*; 0.06 tsp Pepper*; 1.5 tbsp Oil*

with Snap Peas and Fragrant Rice

Get Up To 20 Free Meals + Free Sides for Life

The perfect recipe for when takeout fatigue hits, this super-simple, super-delicious stir-fry is just what you've been craving. Filled with fresh vegetables, plant-based protein shreds and a sweet-savoury sauce that's almost too good to be true, this dish ticks all the boxes!

Ingredients: Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Carrots • Jasmine rice • Sugar snap peas • Yellow onion • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy) • Cornstarch.

Tags:

Quick

•Spicy

•Veggie

Allergens:

Soy

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 Time8 minutes

DifficultyMedium

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

¾ cup

Jasmine Rice

113 g

Sugar Snap Peas

1 unit(s)

Yellow Onion

1 unit(s)

Carrot

2 tbsp

Ginger-Garlic Puree

¼ cup

Vegetarian Oyster Sauce

2 tbsp

Sweet Chili Sauce

1 unit(s)

Miso Broth Concentrate

9 g

Cornstarch

Not included in your delivery

0.38 tsp

Salt*

0.06 tsp

Pepper*

1.5 tbsp

Oil*

Nutrition Values

Calories800 kcal

Fat30 g

Saturated Fat3 g

Carbohydrate110 g

Sugar24 g

Dietary Fiber6 g

Protein25 g

Cholesterol5 mg

Sodium2860 mg

Potassium600 mg

Calcium100 mg

Iron3.5 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

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Whisk

•Small Bowl

Cooking Steps

Before starting, wash and dry all produce.
Heat a medium pot over medium.
While pot heats, using a strainer, rinse rice until water runs clear.
When hot, add 1/2 tbsp (1 tbsp) oil, then rice and half the ginger-garlic puree. Cook for 1-2 min, stirring often, until fragrant.
Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt and bring to a boil over high.
Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 13-15 min.
Remove from heat. Set aside, still covered.

While rice cooks, peel, then slice half the carrot (use all for 4 servings) into 1/8-inch rounds.
Trim snap peas.
Peel, then cut onion into 1/4-inch slices.
Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, carrots, onions and snap peas. Cook for 3-4 min, stirring often, until veggies are tender-crisp.
Transfer to a plate.

Cook plant-based protein shreds and make sauce

Reheat the same pan over medium-high.
When hot, add ground protein shreds and remaining ginger-garlic puree to the dry pan. Cook for 6-8 min, tossing occasionally, until cooked through.**
While protein shreds cook, to a small bowl, add cornstarch, vegetarian oyster sauce, sweet chili sauce, miso broth concentrate and 1/3 cup (1/2 cup) water. Whisk to combine.

When protein shreds are done, to the pan, add veggies and sauce.
Cook for 1-2 min, stirring often, until sauce thickens slightly. (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time.)
Season with salt and pepper.

Fluff rice with a fork. Divide between bowls.
Spoon protein shred stir-fry and veggies over top.

If you've opted to get plant-based protein shreds, prep and cook in the same way the recipe instructs you to prep and cook pork, tossing occasionally for 6-8 min, until cooked through.**