avec riz au sésame et pois mange-tout
Ingrédients : Crevette • Poivron • Riz au jasmin • Sauce gingembre (eau, sucres (cassonade, glucose), vinaigre, concentré de tomates, poudre de miso (graines de soya fermentées, sel), sauce soya (graines de soya, maltodextrine, sel), gingembre, huile végétale, amidon de maïs modifié, sel, poudre d'ail, épices, arôme naturel (blé, soya), gomme xanthane, acide citrique, sorbate de potassium) (soya, blé) • Pois mange-tout • Edamames (soya) • Sauce soya (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool) (soya, sulfites, blé) • Miel • Graines de sésame • Ail.
Allergens
Utensils
Tags
Crevettes
285 g
Riz au jasmin
0.75 cup
Pois mange-tout
56 g
Poivron
1 unit(s)
Edamame
56 g
Sauce soja
1 tbsp
Sauce au gingembre
4 tbsp
Graines de sésame
9 g
Miel
1 unit(s)
Gousses d'ail
1 unit(s)
Huile
1.5 tbsp
Beurre
1 tbsp
Sel
0.25 tsp
Poivre
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
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