Savoury Plant-Based Protein Shred Bowls
with Ginger-Garlic Rice and Veggies
Oyster sauce and sweet chili sauce combine to add a flavourful kick to these bountiful protein shred bowls. Taking a pic for the 'gram'? #putaneggonit!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Plant-Based Protein Shreds
¾ cup
Jasmine Rice
1 unit(s)
Sweet Bell Pepper
56 g
Snow Peas
1 unit(s)
Green Onion
2 tbsp
Ginger-Garlic Puree
2 tbsp
Sweet Chili Sauce
4 tbsp
Vegetarian Oyster Sauce
(Contains Soy)
2 tbsp
Spicy Mayo
(Contains Egg, Mustard)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Using a strainer, rinse rice until water runs clear. Once boiling, add rice and half the ginger-garlic puree to the pot. Stir to combine. Reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1/2-inch pieces. Trim snow peas.Thinly slice green onion. Combine oyster sauce, sweet chili sauce, remaining ginger-garlic puree and 1/4 cup (1/3 cup) water in a medium bowl.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then snow peas and peppers. Cook, stirring occasionally, until veggies are tender-crisp, 4-5 min.Remove from heat, then season veggies with salt and pepper, to taste. Transfer to a plate, then cover to keep warm.
Heat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook, tossing occasionally until cooked through, 6-8 min.** Reduce heat to medium, then add oyster sauce mixture. Cook, stirring often, until heated through, 1-2 min. Season with pepper, to taste.
Fluff rice with a fork, then stir in half the green onions. Divide ginger-garlic rice between bowls. Top with veggies, protein shreds and fried eggs, if using. Top with spicy mayo and remaining green onions.
If desired, while protein shreds cook, heat a medium non-stick pan over medium-low heat. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Crack in 2 eggs (4 eggs for 4 ppl). Season with salt and pepper. Pan-fry, covered, until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny.)
