Shrimp & Greens Chinese Stir-Fry
over Warm Jasmine Rice
Cooking time
20 minutes
Servings
4
Calories
510 /serving
Twenty minutes is all it takes to create a flavoursome midweek moment. Inspired by quick-cooking, veggie-forward Chinese cuisine, this speedy family pleaser puts tender-crisp greens and tasty pink shrimp on a bed of fluffy jasmine rice to anchor it all.
We will send you:
- 570g Shrimp (BAP-certified)
- 120g Baby greens (baby spinach or kale)
- 450g Asian greens (yu choy or gai lan)
- 3 Garlic cloves
- 60ml Ponzu lime sauce
- 320g Jasmine rice
- 18g Cornstarch
- 45ml Sweet chili sauce
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Sesame • Shrimp • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt
Total Fat
4 g
Saturated Fat
1 g
Sodium
2150 mg
Total Carb
88 g
Sugars
11 g
Protein
28 g
Fibre
4 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, remove the bottom inch of the gai lan stems; roughly chop the leaves and stems.
- Mince the garlic.
Sauté the vegetables
- In a large pan, heat a drizzle of oil on medium-high.
- Add the gai lan and sauté, 2 to 3 min., until beginning to soften.
- Add the spinach and sauté, 1 to 2 min., until beginning to wilt.
Cook the shrimp & make the stir-fry
- Pat the shrimp dry (remove the shells from the tails if desired).
- To the pan of vegetables, add the shrimp* and cook, stirring occasionally, 2 to 3 min., until opaque and just cooked through.
- Add the garlic and cook, stirring constantly, 30 sec. to 1 min., until fragrant.
- In a small bowl, combine the cornstarch, spices and ¼ cup water.
- To the pan, add the ponzu, cornstarch mixture and chili sauce.
- Cook, stirring often, 1 to 2 min., until the sauce has thickened.
Plate your dish
- Divide the rice between your bowls.
- Top with the stir-fry. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
