VH Sweet and Sour Spring Roll Surprise
with Garlicky Jasmine Rice
Savour the flavours of our shrimp spring roll-inspired rice bowl, featuring plump shrimp, crunchy vegetables, and fragrant herbs atop a bed of fluffy rice. Topped with crunchy peanuts and drizzled with tangy VH sweet and sour sauce, it's a vibrant and satisfying dish that tantalizes the taste buds with every forkful.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Crevettes
(Contient: Crevettes)
¾ tasse(s)
Riz au jasmin
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Crustacés, Blé)
28 g
Arachides, hachées
(Contient: Arachides Peut contenir : Moutarde, Sésame, Soya, Sulfites, Lait, Noix, Oeuf, Gluten)
113 g
Pois sucrés
170 g
Mélange pour salade de chou
½ cs
Sauce soya
(Contient: Blé, Sulfites, Soya Peut contenir : Poisson, Moutarde, Sésame, Lait, Oeuf, Blé)
4 cs
Sauce au gingembre
(Contient: Blé, Soya Peut contenir : Poisson, Moutarde, Sésame, Sulfites, Lait, Oeuf, Crustacés, Gluten)
2 pièce(s)
Oignon vert
2 pièce(s)
Gousses d'ail
Pas inclus dans votre livraison
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- Peel, then mince or grate garlic.
- Thinly sliced green onions, separating whites and green parts.
- Heat a medium pot over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then garlic, green onion whites and rice.
- Cook, stirring often, until garlic is fragrant, 1 min.
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt and bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Drain, rinse, then pat shrimp dry with paper towels.
- Add shrimp , 2 tbsp (4 tbsp) VH sweet and Sour Sauce and half the ginger sauce to a medium bowl.
- Season with salt, then toss to coat. Set aside.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then snap peas and cole slaw. Cook stirring often until veggies are tender crisp, 4-5 min.
- Add soy and remaining ginger sauce. Stir to coat.
- Transfer veggies to a large bowl. Set aside.
- Reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Meanwhile, heat a small pan over medium-high heat.
- When hot, add peanuts to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Fluff rice with a fork then season with salt.
- Divide rice between bowls, then top with veggies, shrimp and peanuts.
- Sprinkle remaining green onions over top.
- Drizzle as much VH Sweet and Sour sauce over top as desired.
