Kung-Pao Jumbo Shrimp Stir-Fry
with Peanuts and Ginger Rice
Speedy, spicy stir-fry! Golden, stir-fried jumbo shrimp are succulent and sweet. Crunchy golden peanuts will remind you of the takeout classic!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Jumbo Shrimp
(Contains Shrimp)
¾ cup
Jasmine Rice
113 g
Sugar Snap Peas
1 unit
Green Bell Pepper
3 unit
Celery
2 unit
Green Onion
30 g
Ginger
2 unit
Garlic, cloves
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
4 tbsp
Sweet Chili Sauce
28 g
Peanuts, chopped
(Contains Peanuts)
Not included in your delivery
2.5 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Peel, then mince or grate 2 tbsp (4 tbsp) ginger.Using a strainer, rinse rice until water runs clear.Heat a medium pot over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then rice and half the ginger. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups (2 1/2 cups) water. Bring to a boil over high.Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1/2-inch pieces.Cut celery crosswise into 1/4-inch slices. Trim snap peas.Thinly slice green onions. Peel, then mince or grate garlic. Combine soy sauce, sweet chili sauce and 1/3 cup (2/3 cup) water in a medium bowl.
Heat a large non-stick pan over medium-high heat. Add peanuts to dry pan. Toast, stirring often, until golden-brown, 2-3 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. Add 1/2 tbsp (1 tbsp) oil to the same pan, then peppers, snap peas and celery. Season with salt and pepper. Cook, stirring often, until veggies are tender-crisp, 4-5 min. Remove from heat, then transfer to another plate.
While veggies cook, Using a strainer, drain and rinse shrimp. Pat dry with paper towels. If desired, remove and discard tails. Transfer to a plate. Season with pepper. Sprinkle half the Cream Sauce Spice Blend over shrimp, then toss to coat. Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then shrimp. Cook until golden and shrimp just turn pink, 1-3 min per side.** Using a slotted spoon, transfer to a plate. Cover to keep warm.
Add 1/2 tbsp (1 tbsp) oil, then garlic and remaining ginger to the same pan. Cook, stirring often, until fragrant, 30 sec. Sprinkle remaining Cream Sauce Spice Blend over top, then stir to combine. Add sauce mixture in the medium bowl. Bring to a gentle boil. Cook, stirring often, until sauce thickens slightly, 1-3 min. Add veggies to the pan with sauce. Cook, stirring often, until warmed through, 1 min. Remove from heat. Cover to keep warm.
Fluff rice with a fork. Stir in half the green onions.Divide rice between plates. Top with veggies, sauce and shrimp. Sprinkle peanuts and remaining green onions over top.
