Plant-Based Protein and Pepper Bowls
on Green Onion Rice
This Veggie Protein and Pepper Bowl is loaded with delicious take-out flavours! Stir-fried veggie protein and peppers in a savoury ginger-hoisin sauce create an addictive flavour combination. Served with green onion rice and sprinkled with sesame seeds, this dish offers the ultimate umami experience.
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)
1 unit(s)
Green Bell Pepper
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Green Onion
9 g
Cornstarch
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat, Triticale)
4 tbsp
Ginger Sauce
(Contains: Soy, Wheat May contain traces of: Fish, Mustard, Sesame, Sulphites, Milk, Egg, Crustaceans, Gluten)
4 tbsp
Hoisin Sauce
(Contains: Soy, Mustard, Sesame May contain traces of: Fish, Sulphites, Milk, Egg, Crustaceans, Wheat, Gluten)
2 unit(s)
Garlic, cloves
9 g
Sesame Seeds
(Contains: Sesame May contain traces of: Mustard, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Gluten)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot.
Cover and bring to a boil over high heat.
Wash and dry all produce. - Using a strainer, rinse rice until water runs clear.
- Once boiling, add rice into boiling water, then 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.
- Meanwhile, core, then cut peppers into 1/2 inch pieces.
- Peel, then mince or grate garlic.
- Thinly slice green onions, keeping whites and green parts seperate.
- In a medum bowl whisk together hoisin sauce, ginger sauce, cornstarch and 3/4 cups (1 1/4 cups) water. Set aside. (TESTER: Pls confirm water amount, starting with 1/2 cup and confirm total amount needed)
- Meanwhile, heat a large non-stick pan over medium heat. Add sesame seeds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- To the same pan over medium heat, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook, tossing occasionally, until crispy, 6-8 min.**
- Transfer to a plate.
- To the same pan, over medium high heat, add 1 tbsp (2 tbsp) oil.
- When hot, add peppers. Cook for 2-3 min, stirring often until tender-crisp.
- Add garlic and green onion whites. Cook for 1 min until fragrant.
- Re-whisk hoisin mixture, then add to the pan with veggies.
- Bring to a boil. Cook for 2-3 min, stirring often until sauce thickens slightly.
- Add protein shreds to the pan. Season with salt and pepper, then stir to combine. Remove the pan from heat.
- Fluff rice with a fork. Stir in remaining green onions.
- Divide rice between bowls.
- Top with veggies, protein shreds and sauce.
- Sprinkle with sesame seeds.
