Quick Sesame-Teriyaki Shrimp Stir-Fry
with Bok Choy and Jasmine Rice
This low-prep dinner packs in big flavour hits with teriyaki sauce, ginger and sesame. Throw some rice on, get the shrimp in a pan and dinner will on the table before you know it!
The quantities provided above are averages only.
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)
1 tbsp
Cornstarch
1 tbsp
Sesame Oil
(Contains Sesame)
56 g
Carrot, julienned
226 g
Shanghai Bok Choy
4 tbsp
Teriyaki Sauce
(Contains Soy, Sulphites, Wheat)
¾ cup
Jasmine Rice
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
30 g
Ginger
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, 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, peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)Whisk together cornstarch and 1/3 cup water (3/4 cup for 4 ppl) in a small bowl. 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 heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-4 min.** Transfer to a plate.
Add sesame oil to the same pan, then ginger. Cook, stirring often, until fragrant, 1 min. Add carrots and bok choy. Cook, stirring often, until tender-crisp, 4-5 min. Season with salt and pepper. Add teriyaki sauce, cornstarch mixture and soy sauce. Cook, stirring often, until sauce thickens slightly and coats veggies, 1-2 min. Remove the pan from heat, then stir in shrimp.
Fluff rice with a fork. Divide rice between bowls. Top with shrimp stir-fry.
