with Sesame Rice and Snow Peas
Ingredients: Shrimp • Sweet bell pepper • Jasmine rice • Ginger sauce (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) (soy, wheat) • Snow peas • Edamame (soy) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Honey • Sesame seeds • Garlic.
Allergens
Utensils
Tags
Shrimp
285 g
Jasmine Rice
0.75 cup
Snow Peas
56 g
Sweet Bell Pepper
1 unit(s)
Edamame
56 g
Soy Sauce
1 tbsp
Ginger Sauce
4 tbsp
Sesame Seeds
9 g
Honey
1 unit(s)
Garlic, cloves
1 unit(s)
Oil
1.5 tbsp
Butter
1 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, trim, then halve snow peas.
- Core, then cut pepper into 1/4 inch pieces.
- Peel, then grate or mince garlic.
- To a small bowl, add honey, soy, ginger sauce, garlic and 1/4 cup (1/2 cup) water, then whisk to combine. Set aside.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add sesame seeds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then peas, peppers and edamame. Cook for 3-4 min, stirring occasionally, until tender-crisp.
- Season with salt and pepper, then transfer to a bowl. Cover to keep warm.
- Wipe the pan clean.
- To the same pan, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Add the ginger sauce mixture. Cook for 2-3 min, stirring often, until sauce thickens slightly.
- Season with salt and pepper.
- Fluff rice with a fork, then stir in half the sesame seeds and 1 tbsp (2 tbsp) butter.
- Divide sesame rice between plates.
- Top with veggies and shrimp. Spoon any remaining sauce over top.
- Sprinkle remaining sesame seeds over top.
690
kcal
Calories
24
g
Fat
6
g
Saturated Fat
90
g
Carbohydrate
18
g
Sugar
4
g
Dietary Fiber
31
g
Protein
195
mg
Cholesterol
1870
mg
Sodium
0.3
g
Trans Fat
650
mg
Potassium
175
mg
Calcium
4
mg
Iron
with Zucchini, Carrots and Green Onion Rice
