Vegetarian Sweet Chili Bowls
with Protein Shreds and Ginger Rice
This is a rice bowl for all to love! It's jam-packed with flavour and hits all the notes that a classic Asian-inspired veggie bowl is known and loved for. A bed of fluffy ginger rice catches all the goodness. Tonight's dinner is sure to leave no plate uncleaned!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Plant-Based Protein Shreds
(Contains Soy, Sulphites, Wheat)
Shanghai Bok Choy
Sweet Chili Sauce
Not included in your delivery
Before starting, wash and dry all produce. Using a strainer, rinse rice until water runs clear. Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice and half the ginger-garlic puree, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove the pot from heat. Set aside, still covered.
Meanwhile, thinly slice green onions. Core, then cut bok choy into 1-inch pieces.
Heat a large non-stick pan over medium heat. When hot, add sesame oil , then bok choy and carrots. Cook, stirring often, until veggies are tender-crisp, 3-4 min. Add remaining ginger-garlic puree. Stir to coat veggies, 1 min. Transfer bok choy to a plate and cover with foil to keep warm.
Pat protein shreds dry with paper towels. Add protein shreds and 1 tbsp oil (dbl for 4 ppl) to the same pan over medium. Using a spoon, break apart protein shreds. Cook, stirring often, until golden-brown and cooked through, 3-4 min.** Add soy sauce, sesame seeds and 1/4 tsp sugar (dbl for 4 ppl). Cook, stirring often, until coated, 1-2 min.
Fluff rice with a fork, then stir in half the green onions. Divide rice between bowls, then top with protein shreds and veggies. Drizzle sweet chili sauce over top. Sprinkle remaining green onions over top.