Sticky Ginger Plant-Based Protein Shreds and Rice Bowls
with Marinated Veggies and Snow Peas
Ingredients: Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • 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, sugar, salt) • Honey.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Plant-Based Protein Shreds
¾ cup
Jasmine Rice
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
56 g
Carrot, julienned
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Soy, Sulphites, Milk)
113 g
Snow Peas
1 tbsp
Seasoned Rice Vinegar
(May contain traces of: Fish, Mustard, Sesame, Soy, Milk, Tree nuts, Egg, Wheat)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Crustaceans, Wheat, Gluten)
1 unit(s)
Honey
2 tbsp
Soy Sauce
(Contains: Wheat, Soy, Sulphites May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Egg, Crustaceans, Wheat, Gluten)
1 unit(s)
Mini Cucumber
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
½ tbsp
Oil*
½ tsp
Sugar*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. 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 liquid 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 protein shreds to the dry 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, cook the same way the recipe instructs you to cook beef, tossing occasionally for 6-8 min, until cooked through.** Disregard instructions to drain excess fat.
