Sticky Ginger Plant-based Protein Shreds and Rice Bowls

Name: Sticky Ginger Plant-based Protein Shreds and Rice Bowls with Marinated Veggies and Snow Peas
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 200 g Plant-Based Protein Shreds; ¾ cup Jasmine Rice; 56 g Carrot, julienned; 28 g Crispy Shallots; 2 tbsp Ginger-Garlic Puree; 113 g Snow Peas; 1 tbsp Seasoned Rice Vinegar; 4 tbsp Mayonnaise; 1 unit(s) Honey; 2 tbsp Soy Sauce; 1 unit(s) Mini Cucumber; 1 tbsp Butter*; ½ tbsp Oil*; ½ tsp Sugar*; 0.38 tsp Salt*; 0.13 tsp Pepper*

with Marinated Veggies and Snow Peas

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This aromatic plant-based protein shred bowl is packed with tangy marinated veggies and fluffy jasmine rice. Drizzle with tasty Japanese-inspired soy mayo, then stir all the vibrant ingredients together for a classic takeout experience at home!

Ingredients: Ground beef • Jasmine rice • Snow peas • Cucumber • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Carrots • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Honey.

Tags:

Quick

Allergens:

Hvede

•Egg

•Senf

•Soja

•Schwefeldioxide und Sulfite

•Milk

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 Time20 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

¾ cup

Jasmine Rice

56 g

Carrot, julienned

28 g

Crispy Shallots

2 tbsp

Ginger-Garlic Puree

113 g

Snow Peas

1 tbsp

Seasoned Rice Vinegar

4 tbsp

Mayonnaise

1 unit(s)

Honey

2 tbsp

Soy Sauce

1 unit(s)

Mini Cucumber

Not included in your delivery

1 tbsp

Butter*

½ tbsp

Oil*

½ tsp

Sugar*

0.38 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories930 kcal

Fat56 g

Saturated Fat12 g

Carbohydrate93 g

Sugar15 g

Dietary Fiber4 g

Protein25 g

Cholesterol40 mg

Sodium2340 mg

Trans Fat0.4 g

Potassium350 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

•Small Bowl

•Whisk

•Medium Bowl

•Large Non-Stick Pan

Cooking Steps

Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Cover and bring to a boil over high.
Wash and dry all produce.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice, 1/2 tbsp (1 tbsp) ginger-garlic puree and 1 tbsp (2 tbsp) butter.
Once boiling, reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
Remove from heat. Set aside, still covered.

Meanwhile, thinly slice cucumbers.
Trim snow peas.
In a small bowl, combine mayo and 1/2 tbsp (1 tbsp) soy sauce.

To a medium bowl, add vinegar and 1/2 tsp (1 tsp) sugar. Season with salt and pepper, then whisk to combine.
Add cucumbers and carrots. Toss to coat.

Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then snow peas. Season with salt and pepper.
Cook for 3-4 min, stirring often, until tender-crisp. Remove from heat.
Transfer to a plate, then cover to keep warm.

Reheat the same pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil then plant-based protein shreds to the pan.
Cook for 6-8 min, tossing occasionally, until cooked through.**
Add remaining ginger-garlic puree. Cook for 30 sec, stirring to combine, until fragrant.
Remove from heat, then add honey and remaining soy sauce.
Season with pepper, then stir to combine.

Fluff rice with a fork.
Divide rice between bowls. Top with protein shreds, snow peas and marinated veggies.
Drizzle soy mayo over top and sprinkle with crispy shallots.

If you've opted to get plant-based protein shreds, when the pan is hot, add 1 tbsp (2 tbsp) oil then plant-based protein shreds to the pan. Cook the same way as the recipe instructs you to cook beef, tossing occasionally for 6-8 min, until cooked through.** Disregard instructions to drain excess fat.