Savoury Plant-Based Protein Shred Bowls
with Ginger-Garlic Rice and Veggies
Oyster sauce and sweet chili sauce combine to add a flavourful kick to these bountiful protein shred bowls. Taking a pic for the 'gram'? #putaneggonit!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Plant-Based Protein Shreds
¾ cup
Jasmine Rice
1 unit(s)
Sweet Bell Pepper
56 g
Snow Peas, trimmed
1 unit(s)
Green Onion
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
2 tbsp
Sweet Chili Sauce
(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
2 tbsp
Spicy Mayo
(Contains Mustard, Egg May contain Sulphites, Wheat, Crustaceans, Fish, Milk, Sesame, Soy)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Using a strainer, rinse rice until water runs clear.
- Once boiling, add rice and half the ginger-garlic puree to the pot. Stir to combine.
- Reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Trim snow peas.
- Thinly slice green onion.
- Combine oyster sauce, sweet chili sauce, remaining ginger-garlic puree and 1/4 cup (1/3 cup) water in a medium bowl.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then snow peas and peppers. Cook, stirring occasionally, until veggies are tender-crisp, 4-5 min.
- Remove from heat, then season veggies with salt and pepper, to taste.
- Transfer to a plate, then cover to keep warm.
- Heat 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.**
- Reduce heat to medium, then add oyster sauce mixture. Cook, stirring often, until heated through, 1-2 min.
- Season with pepper, to taste.
- Fluff rice with a fork, then stir in half the green onions.
- Divide ginger-garlic rice between bowls. Top with veggies, protein shreds and fried eggs, if using.
- Top with spicy mayo and remaining green onions.
- If desired, while protein shreds cook, heat a medium non-stick pan over medium-low heat.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Crack in 2 eggs (4 eggs for 4 ppl). Season with salt and pepper.
- Pan-fry, covered, until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny.)
If you've opted to get protein shreds, cook and plate it the same way as the recipe instructs you to cook and plate the beef, tossing occasionally until cooked through, 6-8 min.** Disregard instructions to drain excess fat.
If you've received broccoli, cut into bite-sized pieces. Continue to follow the recipe as instructed, subbing broccoli in for the swapped veg. Then, increase pan-fry cook time to 5-6 min to ensure a tender-crisp bite.