Plant-Based Protein and Pepper Bowls
on Green Onion Rice- Soy
- Wheat
- Mustard
- Sesame
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
- Triticale
- Gluten
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.
Ingredients
200 g
Plant-Based Protein Shreds
¾ cup
Jasmine Rice
(May be present: 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 be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat, Triticale)
4 tbsp
Ginger Sauce
(Contains: Soy, Wheat May be present: Fish, Mustard, Sesame, Sulphites, Milk, Egg, Crustaceans, Gluten)
4 tbsp
Hoisin Sauce
(Contains: Soy, Mustard, Sesame May be present: Fish, Sulphites, Milk, Egg, Crustaceans, Wheat, Gluten)
2 unit(s)
Garlic, cloves
9 g
Sesame Seeds
(Contains: Sesame May be present: 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.
