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Gochujang Sugar-Glazed Shrimp
with Seasoned Rice
Sticky, sweet and succulent shrimp are the stars of this lip-smacking stir-fry. We've paired them with crisp, sesame veggies to make this delicious dish one to remember!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
2 tbsp
Gochujang
(Contains Soy, Wheat)
1 tbsp
Sesame Seeds
(Contains Sesame)
¾ cup
Jasmine Rice
226 g
Shanghai Bok Choy
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy)
1 tbsp
Cornstarch
1 tbsp
Garlic Puree
160 g
Sweet Bell Pepper
2 tsp
Sriracha
1 tsp
Moo Shu Spice Blend
(Contains Soy, Wheat)
Not included in your delivery
1 tsp
Sugar*
1.5 tbsp
Oil*
0.31 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, 1/4 tsp salt and 1 tsp Moo Shu Spice Blend (dbl both for 4 ppl). Stir to combine, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1/4-inch slices. Cut bok choy into 1/2-inch pieces. Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
Whisk together soy sauce mirin blend, garlic puree, cornstarch, gochujang, 1 tsp sugar and 1/2 cup water (dbl both for 4 ppl) in a medium bowl. Set aside.
Heat a large non-stick pan over medium heat. When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. Transfer to a plate and set aside. Increase heat to medium-high. Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then peppers and bok choy. Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min. Transfer veggies to another medium bowl and set aside.
Add 1/2 tbsp oil to the same pan, then shrimp and glaze. (NOTE: Don't overcrowd the pan; cook shrimp in 2 batches for 4 ppl, using 1/2 tbsp oil and half the glaze per batch.) Cook, stirring occasionally, until shrimp just turn pink and glaze thickens slightly, 3-4 min.** Add veggies, then stir to combine.
Season rice with salt, then add half the sesame seeds. Fluff rice with a fork. Divide rice between bowls, then top with shrimp and veggies. Sprinkle with remaining sesame seeds. Drizzle sriracha over top, if desired.
