Sweet Ginger Protein Shreds Stir-Fry
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Sweet Ginger Protein Shreds Stir-Fry

Sweet Ginger Protein Shreds Stir-Fry

with Peppers and Snow Peas

Ah, ginger and protein shreds! They go together like Ginger Rogers and Fred Astaire. This lip-smacking pair will be swinging across your tastebuds tonight on a bed of pillowy jasmine rice and topped with a tasty hoisin sauce. This dinner is sure to have you dancing!

Optional Spice

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

Preparation Time30 minutes
Cooking Time


serving amount

200 g

Plant-Based Protein Shreds

2 tbsp

Ginger-Garlic Puree

1 unit

Chicken Broth Concentrate

¼ cup

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

1 tbsp

Sesame Oil

(Contains Sesame)

¾ cup

Jasmine Rice

113 g

Snow Peas

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Chili Pepper

Not included in your delivery

¼ tsp


0.06 tsp


½ tbsp



Nutrition Values

Calories740 kcal
Fat25 g
Saturated Fat2 g
Carbohydrate96 g
Sugar17 g
Dietary Fiber4 g
Protein24 g
Cholesterol0 mg
Sodium1429 mg
Trans Fat0 g
Potassium400 mg
Calcium75 mg
Iron4 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.


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


Start rice

Before starting, wash and dry all produce.Heat Guide for Step 6: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicyand 1 tsp (2 tsp) extra-spicy Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.

Cook rice

Add rice to the boiling water. 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 and make ginger-garlic oil

Trim, then halve snow peas. Core, then cut pepper into 1/2-inch pieces. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)Stir together ginger-garlic puree and sesame oil in a small bowl.

Cook protein shreds

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil and half the ginger-garlic oil, then protein shreds. Cook, breaking up protein shreds into smaller pieces, until crispy, 4-5 min.** Season with salt and pepper. Transfer to a plate, then cover to keep warm. Carefully discard excess fat.

Cook stir-fry

Reduce heat to medium, then add snow peas, peppers and remaining ginger-garlic oil to the same pan. Cook, stirring often, until veggies are tender-crisp, 2-3 min. Add chicken broth concentrate, hoisin sauce, protein shreds and 1/4 cup (1/2 cup) water. Cook, stirring often, until warmed through, 1-2 min. Season with salt and pepper, to taste.

Finish and serve

Fluff rice with a fork, then season with salt to taste.Divide rice between bowls. Top with sweet ginger protein shred stir-fry. Sprinkle 1/4 tsp (1/2 tsp) chilies over top. (NOTE: Reference heat guide.)

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