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Sticky Ginger Protein Shreds and Rice Bowls
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Sticky Ginger Protein Shreds and Rice Bowls

Sticky Ginger Protein Shreds and Rice Bowls

with Marinated Veggies and Snow Peas

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

Tags:
Veggie
Quick
Allergens:
Sulphites
Wheat
Soy
Egg
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
DifficultyMedium

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

¾ cup

Jasmine Rice

56 g

Carrot, julienned

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Ginger-Garlic Puree

113 g

Snow Peas

1 tbsp

Rice Vinegar

(Contains Sulphites)

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tbsp

Honey

3 unit

Radish

Not included in your delivery

½ tbsp

Oil*

½ tsp

Sugar*

0.38 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories890 kcal
Fat49 g
Saturated Fat7 g
Carbohydrate93 g
Sugar13 g
Dietary Fiber4 g
Protein24 g
Cholesterol20 mg
Sodium2250 mg
Trans Fat0 g
Potassium350 mg
Calcium75 mg
Iron3.75 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

Medium Pot
Measuring Cups
Measuring Spoons
Small Bowl
Whisk
Medium Bowl
Large Non-Stick Pan

Instructions

Make ginger rice
1

Before starting, wash and dry all produce.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 heat. Add rice and 1/2 tbsp (1 tbsp) ginger-garlic puree to the boiling water. Stir to combine. Once boiling, 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.

Prep
2

Meanwhile, thinly slice radishes. Trim snow peas.Combine mayo and half the soy sauce in a small bowl.

Marinate veggies
3

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

Cook snow peas
4

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

Cook protein shreds
5

Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook, breaking up protein shreds into smaller pieces, until crispy, 4-5 min.**Add 1/2 tbsp (2 tbsp) ginger-garlic puree. Cook, stirring to combine, until fragrant, 30 sec.Remove from heat, then add honey and remaining soy sauce. Season with pepper, then stir to combine.

Finish and serve
6

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