Sesame Shrimp

Prep: Wash and dry all produce. In a medium pot, bring 2 1/2 cups salted water to a boil. Trim the ends of the green beans. Thinly slice the green onions, keeping the green and whites separate. Mince or grate the garlic. Peel and finely grate 1 tbsp ginger. (TIP: Use a spoon to scrape the peel off the ginger!) Cut the lime into wedges.

Cook the rice: Rinse and drain the rice in cold water, then add it to the boiling water. Reduce the heat to medium-low. Simmer, covered, until the rice is tender and the water has been absorbed, 10-12 min.

Roast the green beans: Toss the green beans on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Bake in the centre of the oven, stirring halfway through cooking, until beans are slightly crispy, 15-17 min.

Prep the shrimp: Meanwhile, in a medium bowl, toss the shrimp, hoisin sauce, garlic, and half the ginger together until thoroughly combined. Season with salt and pepper.

Cook the aromatics: Heat a large pan over medium heat. Add a drizzle of oil, then the green onion whites and remaining ginger (or less if the kids prefer it!) Cook, stirring, until soft and slightly golden, 2-3 min. Transfer to the pot with the rice and stir to combine.

Cook the shrimp: Add the shrimp and a drizzle of oil to the same pan over high heat. Cook until the shrimp are opaque and slightly charred on the outside, 2-3 min.