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Speedy Chili Shrimp Stir-Fry

Speedy Chili Shrimp Stir-Fry

with Bok Choy and Jasmine Rice

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The world of spicy Southeast Asian condiments extends well beyond sriracha. In fact, sweet Thai chili sauce might just outshine its more popular cousin in terms of all around likeability. It’s got that feisty heat, of course, but also a sticky sweetness that adds a glossy, glaze-like sheen to anything you put it on. For the shrimp and bok choy in this quick stir-fry, that means an instant layer of vibrant, lick-your-lips good flavor.

Tags:Gluten freeSpicy
Allergens:ShellfishPeanuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¾ cup

Jasmine Rice

2 unit

Baby Bok Choy

1 unit

Chili Pepper

1 unit

Lime

2 unit

Scallions

10 ounce

Shrimp

(ContainsShellfish)

1 tablespoon

Cornstarch

4 ounce

Sweet Thai Chili Sauce

1 ounce

Peanuts

(ContainsPeanuts)

Not included in your delivery

1 tablespoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat18 g
Saturated Fat2 g
Carbohydrate97 g
Sugar26 g
Dietary Fiber4 g
Protein40 g
Cholesterol200 mg
Sodium1060 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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1

Place 1¼ cups water, a large pinch of salt, and rice in a small pot and bring to a boil. Once boiling, cover, reduce heat to low, and simmer gently until tender, about 15 minutes. Keep covered off heat until meal is ready.

2

Wash and dry all produce. Trim and discard bottom root ends from bok choy, then thinly slice stalks and leaves crosswise. Thinly slice chili, removing ribs and seeds for less heat. Cut lime into wedges. Trim, then thinly slice scallions, keeping greens and whites separate. Rinse shrimp and pat dry with a paper towel.

3

Place shrimp in a medium bowl with all of the cornstarch and salt and pepper to taste. Toss until evenly coated. Heat 1 TBSP oil in a large pan over medium-high heat. Add scallion whites and cook, tossing, until softened, about 1 minute. Add shrimp and cook, tossing, until pink but not fully cooked, 2-3 minutes. Season with salt and pepper.

4

Add bok choy to pan and cook, tossing, until leaves are wilted and stalks are tender, about 3 minutes.

5

Add chili sauce to pan and stir until it thickens slightly and evenly coats the shrimp and bok choy, about 1 minute. Stir in a squeeze or two of lime (to taste).

6

Divide rice between plates, then top with shrimp and bok choy mixture. Sprinkle with scallion greens, ground peanuts, and chili (to taste). Serve with any remaining lime wedges on the side for squeezing over.