with Sesame Rice
This calorie smart meal features succulent shrimp in a tangy and savoury sauce of rice vinegar, vegetarian oyster sauce and ginger-garlic puree. It's the taste of takeout without the calories! Cal Smart is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Shrimp • Sweet bell pepper • Jasmine rice • Snow peas • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Green onion • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Sesame oil • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • Sesame seeds.
Allergens
Utensils
Tags
Shrimp
285 g
Jasmine Rice
0.75 cup
Sweet Bell Pepper
1 unit(s)
Snow Peas
56 g
Green Onion
1 unit(s)
Vegetarian Oyster Sauce
0.125 cup
Ginger-Garlic Puree
2 tbsp
Seasoned Rice Vinegar
1 tbsp
Sriracha
2 tsp
Sesame Oil
1 tbsp
Sesame Seeds
9 g
Salt
0.25 tsp
- 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.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the 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, trim, then halve snow peas.
- Core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onion.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Heat a large non-stick pan over medium-high heat.
- When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 2-4 min. (TIP: Keep your eye on them so they don't burn.)
- Transfer to a plate.
- Add sesame oil to the same pan, then snow peas, peppers, ginger-garlic puree and shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Add rice vinegar, half the oyster sauce (use all for 4 ppl) and 1 tbsp (2 tbsp) water. (TIP: Add 1/2 tsp [1 tsp] sugar, if desired).
- Cook, stirring occasionally, until sauce slightly thickens and shrimp and veggies are coated, 1 min.
- Fluff rice with a fork, then stir in half the sesame seeds. Season with salt.
- Divide rice between bowls. Top with shrimp stir-fry.
- Drizzle 1/2 tsp (1 tsp) sriracha over top. (NOTE: Reference heat guide.)
- Sprinkle remaining sesame seeds and green onions over top.
540
kcal
Calories
23
g
Fat
2
g
Saturated Fat
82
g
Carbohydrate
12
g
Sugar
3
g
Dietary Fiber
30
g
Protein
180
mg
Cholesterol
2240
mg
Sodium
0.1
g
Trans Fat
500
mg
Potassium
125
mg
Calcium
3.5
mg
Iron
