with Scallion Rice and Roasted Zucchini
If you’re like us, you’ve seen a lot of stir-fries in your day. But thanks to our sweet caramelized glaze, aromatic rice, and sprinkle of crunchy sesame seeds, this one is bound to top them all. Plus, your kids will love it. Sounds like a win-win to us.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Hoisin Sauce Jar
Not included in your delivery
Wash and dry all produce. Preheat the oven to 425 degrees. In a medium pot, bring 3 cups water and a large pinch of salt to a boil. Halve the zucchini lengthwise, then cut into ¼-inch half-moons. Thinly slice the scallions. Mince or grate the garlic. Peel and finely grate the ginger. Add the rice to the boiling water. Cover and reduce to a low simmer for 15-20 minutes, until tender.
Roast the zucchini: Toss the zucchini on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Place in the oven for 15-20 minutes, flipping halfway through, until slightly golden brown.
In a medium bowl, toss together the shrimp, hoisin, garlic, and half the ginger until thoroughly combined. Season with salt and pepper.
Heat a large drizzle of oil in a large pan over medium heat. Add the scallions and remaining ginger. Cook, tossing, for 2-3 minutes, until soft and slightly golden. Transfer to the pot with the rice, stir to combine, and cover.
With about 4 minutes left on the rice, add the marinated shrimp to the same pan over high heat along with a large drizzle of oil. Cook, tossing, for 3-4 minutes, until shrimp are opaque and slightly charred on the outside.
Serve: Cut the lime into wedges. Serve the shrimp on a bed of scallion rice with the roasted zucchini on the side. Sprinkle with the sesame seeds. Serve with a lime wedge and enjoy!