something shrimp stir fry
with Bacon and Stir Fried Veggies
Welcome the tantalizing and aromatic flavours of Singapore with tonights dinner. Hearty green veggies, Juicy mooshu crusted jumbo shrimp and savoury bits of bacon elevate every aspect of this soon to be stir-fry classic!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Crevettes géantes
(Contient: Crevettes)
100 g
Tranches de bacon
¾ tasse(s)
Riz basmati
(Peut contenir : Oeuf, Lait, Moutarde, Arachides, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya)
113 g
Mirepoix
56 g
Pois mange-tout
2 pièce(s)
Bok choy de Shanghai
1 pièce(s)
Gousses d'ail
7 g
Coriandre
1 pièce(s)
Lime
¼ tasse(s)
Sauce aux huîtres végétarien
(Contient: Soya Peut contenir : Oeuf, Lait, Moutarde, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya, Gluten)
28 g
Échalotes frites
(Contient: Blé Peut contenir : Gluten)
9 g
Mélange d'épices Moo Shu
(Contient: Soya, Blé, Sulfites Peut contenir : Lait, Moutarde, Arachides, Noix, Sésame)
4 g
Mélange d'épices cumin-curcuma
(Peut contenir : Lait, Moutarde, Arachides, Noix, Sésame, Blé, Sulfites, Soya, Triticale)
Pas inclus dans votre livraison
cs
Beurre non salé*
(Contient: Lait)
cc
Huile*
cc
Sel*
cc
Poivre*
Ustensiles
Instructions
- Add cumin-turmeric spice blend, 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, cut bacon into 1-inch pieces.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium heat. When hot, add bacon. Cook, flipping/stirring occasionally, until crispy, 5-7 min.**
- Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Discard all but 1 tbsp (2 tbsp) fat from pan.
- On a clean cutting board, peel, then mince or grate garlic.
- Juice half the lime. Cut remaining into wedges.
- Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Trim sugar snap peas.
- Roughly chop cilantro
- Reheat the same pan over medium. Add snow peas and bok choy. Cook, stirring often until tender-crisp, 2-3 min.
- Add half the oyster sauce. Stir to mix. Remove from heat. Transfer to a plate. Cover to cook warm. Wipe out pan.
- Using a strainer, drain and rinse shrimp. Pat dry with paper towels. Remove and discard shrimp tails, if desired. Add shrimp, half the mooshu spice blend and remaining oyster sauce to a medium bowl. Seaon with pepper. Toss to coat.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Transfer to a plate and cover to keep warm.
- Fluff rice with a fork.
- Reheat the same pan over medium-high.
- Add 1 tbsp (2 tbsp) butter and garlic. Cook, stirring often until fragrant, 30 sec.
- Add rice, veggies, bacon, lime juice and remaining Mooshu spice blend. Stir to mix. Salt and pepper?
- Divide rice between plates.
- Top with shrimp.
- Sprinkle crispy shallots, cilantro and remaining green onions overtop.
- Squeeze a lime wedge overtop, if desired.
