Ginger Shrimp Stir-fry
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Ginger Shrimp Stir-fry

Ginger Shrimp Stir-fry

with Hoisin Bacon

Freshly ground ginger packs a punch in tonight's Asian inspired shrimp stir-fry! Oh, and did we mention it's also topped with hoisin bacon? Tonight's dinner is a flavour bomb in a bowl!

Allergens:
Crustacean/Crustacé
Soy
Sesame
Mustard
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Crustacean/Crustacé)

100 g

Bacon Strips

¾ cup

Jasmine Rice

2 tbsp

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

2 tbsp

Sweet Chili Sauce

6 g

Garlic

113 g

Snow Peas

56 g

Carrot, julienned

30 g

Ginger

28 g

Crispy Shallots

(Contains Wheat)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)3807 kJ
Calories910 kcal
Fat38 g
Saturated Fat10 g
Carbohydrate96 g
Sugar17 g
Dietary Fiber4 g
Protein35 g
Cholesterol210 mg
Sodium1660 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Paper Towel
Parchment Paper
Silicone Brush
Medium Pot
Measuring Cups
Measuring Spoons
Strainer
Zester
Large Non-Stick Pan

Instructions

COOK BACON
1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Arrange bacon strips in a single layer on a parchment-lined baking sheet. Brush over half the hoisin sauce. Bake bacon, in the top of the oven, until crispy and cooked through, 8-10 min.** When bacon is crispy, transfer to a paper towel-lined plate and set aside

COOK RICE
2

While the bacon cooks, heat a medium pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the rice. Cook, stirring often, until toasted, 1-2 min. Add 1/4 tsp salt and 1 1/4 cups water (dbl both for 4 ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

PREP
3

While the rice cooks, peel, then grate 1/2 tbsp ginger (dbl for 4 ppl). Peel, then mince the garlic. Trim the snow peas, then cut in half. Drain, then pat the shrimp dry with paper towels.

COOK VEGGIES
4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then carrots, snow peas, garlic and ginger. Cook, stirring often, until veggies have softened slightly, 3-4 min.

FINISH STIR-FRY
5

Add the sweet chili sauce, shrimp, remaining hoisin sauce and 1/4 cup water (dbl for 4 ppl) to the pan. Cook, stirring often until the mixture thickens slightly and shrimp are cooked through, 3-4 min.**

FINISH AND SERVE
6

Slice the bacon into 1/2-inch pieces. Fluff the rice with a fork. Season with salt. Divide the rice between bowls. Top with the shrimp stir fry and hoisin bacon. Sprinkle the crispy shallots over top.

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