Shrimp & Peanut Stir-Fry
with Bok Choy, Carrots & Jasmine Rice
Cooking time
10 minutes
Servings
4
Calories
440 /serving
Fast, fun and flavourful are the grounding principles of this family supper. To be ready in just 10 minutes, your stir-fry makes use of a few shortcuts like pre-cooked jasmine rice and pre-chopped veggies. Fling sliced bok choy and carrots into a hot pan along with shrimp and peanuts, and your main elements are soon good to go. All the dish needs is a little garlic and Asian-minded sauces, and you’ll be sitting down while the evening is still young.
We will send you:
- 450g Shrimp
- 200g Matchstick carrots
- 15ml Minced garlic
- 300g Sliced bok choy
- 90ml Stir-fry sauce
- 30ml Ponzu lime sauce
- 450g Pre-cooked jasmine rice
- 50g Peanuts
Contains: Milk, Peanuts, Shrimp, Oyster, Soy, Sulphites, Wheat
You will need:
Large high-sided pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
14 g
Saturated Fat
2 g
Sodium
1670 mg
Total Carb
57 g
Sugars
8 g
Protein
25 g
Fibre
3 g
Preparation
Start the stir-fry
Pat the shrimp dry with paper towel; remove the shells from the tails if desired and season with S&P. In a large, high-sided pan (non-stick if possible), heat a drizzle of oil on medium-high. Sauté the shrimp, peanuts, bok choy and carrots, 4 to 6 min., until the shrimp* are opaque and cooked through and the vegetables have softened.
Finish the stir-fry
To the pan of stir-fry, add the garlic. Sauté, 30 sec. to 1 min., until fragrant. Add the ponzu and stir-fry sauce. Sauté, 30 sec. to 1 min., until combined.
Warm the rice
Poke a small hole in the bags of rice; microwave one at a time, 1 to 1 ½ min., until heated through.
Plate your dish
Divide the rice between your bowls. Top with the stir-fry. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
