with Sesame Veggie Stir-Fry
Tender Beyond Meat® meatballs and a hearty veggie stir-fry make for a wholesome dinner with hardly any cleanup! A takeout-fake out sauce smothers the meatballs. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Veggie burger (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Bok choy • Carrots • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt), vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Snow peas • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Ginger • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Sesame seeds • Cornstarch • Green onion.
Allergens
Utensils
Tags
Beyond Meat®
2 unit(s)
Carrot
1 unit(s)
Green Onion
2 unit(s)
Ginger
30 g
Panko Breadcrumbs
0.33 cup
Sesame Seeds
9 g
Hoisin Sauce
4 tbsp
Sweet Chili Sauce
2 tbsp
Chili-Garlic Sauce
1 tbsp
Cornstarch
9 g
Snow Peas
56 g
Shanghai Bok Choy
2 unit(s)
Oil
1 tbsp
Salt
0.625 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Peel, then mince or grate 1 1/2 tbsp (3 tbsp) ginger.
- Line a baking sheet with parchment paper
- To a medium bowl, add Beyond Meat®, panko, half the ginger and ¼ tsp (1/2 tsp) salt. Season with pepper, then combine.
- With wet hands, roll mixture into 10 (20) equal-sized meatballs.
- Arrange on the prepared sheet. Roast in the middle of the oven 10-12 min, until cooked through.**
- Meanwhile, heat a large non-stick pan over medium.
- Add sesame seeds to the dry pan. Toast 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Remove from heat.
- Transfer sesame seeds to a plate.
- Thinly slice green onions, keeping white and green parts seperate.
- Trim, then halve snow peas.
- Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- In a medium bowl, whisk together hoisin sauce, sweet chili sauce, half the cornstarch (use all for 4 servings), 3/4 cup (1 1/4 cups) water and 1 tsp (2 tsp) chili-garlic sauce (TIP: Add more chili-garlic sauce for extra kick!)
- Reheat the same pan over medium-high.
- When hot, add carrots and 1/4 cup (1/3 cup) water. Cook 3-5 min, stirring often, until carrots are tender-crisp and water is absorbed.
- Add 1/2 tbsp (1 tbsp) oil, then snow peas, green onion whites and bok choy. Cook 2-3 min, stirring often, until all veggies are tender-crisp.
- Remove from heat, then add half the sesame seeds. Season with salt and pepper, then toss to coat.
- Transfer veggies to a plate, then cover to keep warm.
- When veggies and meatballs are done, reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then remaining ginger. Stir until fragrant, 30 sec.
- Add sauce mixture. Bring to a gentle boil. Once boiling, cook 2-3 min, stirring often, until sauce thickens slightly.
- Add meatballs to the pan with sauce. Toss to coat. (TIP: If you prefer a lighter sauce, add more water, 1 tbsp at a time.)
- Divide veggies between bowls. Top with Beyond Meat® meatballs and any remaining sauce from the pan.
- Sprinkle remaining green onions and remaining sesame seeds over top.
- Drizzle any remaining chili-garlic sauce over top, if you like.
If you've opted to get Beyond Meat®, prep and cook the same way the recipe instructs you to prep and cook turkey.**
570
kcal
Calories
36
g
Fat
7
g
Saturated Fat
64
g
Carbohydrate
24
g
Sugar
8
g
Dietary Fiber
28
g
Protein
5
mg
Cholesterol
1700
mg
Sodium
0.1
g
Trans Fat
1300
mg
Potassium
225
mg
Calcium
9
mg
Iron
