This stir-fry bowl proves that it's possible to whip up takeout-worthy goodness at home! Stir-fried veggies, sesame shrimp and our favourite sriracha-bacon combo bring the flavour and the fire.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Soy Sauce Mirin Blend(ContainsSoy/Soja)
Sugar Snap Peas
Before starting, preheat the oven to 450°F. Wash and dry all produce. Arrange bacon strips in a single layer on a parchment-lined baking sheet. Brush over the sriracha. Bake bacon, in the top of the oven, until crispy and cooked through, 8-10 min.** When bacon is crispy, transfer to a paper towel-lined plate and set aside
While the bacon cooks, heat a medium pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the 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 heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
While the rice cooks, thinly slice the green onions. Peel, then mince the garlic. Trim the snap peas. Drain, then pat the shrimp dry with paper towels.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then carrots and snap peas. Cook, stirring often until veggies have softened slightly, 2-3 min. Sprinkle the cornstarch over the veggies. Stir to coat, 1 min.
Add the sesame seeds, garlic, shrimp, soy-mirin, honey and 1/4 cup water (dbl for 4 ppl) to the pan. Cook, stirring often until the mixture thickens slightly and shrimp are cooked through, 3-4 min.**
Slice the bacon into 1/2-inch pieces. Fluff the rice with a fork. Season with salt. Divide the rice between bowls. Top with the shrimp stir-fry and bacon. Sprinkle with the green onions.