Stir-Fried Shrimp & Korean Rice Cakes
with Sweet Potatoes, Green Beans, Zucchini & Soy-Gochujang Sauce
- Shellfish
- Sesame
- Soy
- Wheat
Dense, chewy, and satisfying Korean rice cakes are stir-fried with diced sweet potatoes, green beans, zucchini, onion, and scallions in these colorful, veggie-packed bowls. Everything is tossed with a sweet and spicy soy-gochujang sauce, and each portion is garnished with a sprinkling of scallion greens and sesame seeds.
Ingredients
7 ounce
Korean Rice Cakes
1 unit
Onion
10 ounce
Shrimp
(Contains: Shellfish)
8 ounce
Green Beans
1 unit
Zucchini
2 unit
Sweet Potato
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
2 unit
Scallions
½ ounce
Gochujang Sauce
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
0.06 teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Cooking Steps
-
Bring a small pot of salted water to a boil. Wash and dry produce.
-
Dice sweet potatoes into ¼-inch pieces.
- Heat a large drizzle of oil in a large pan over medium-high heat. Add sweet potatoes; season with salt and pepper. Cook, stirring occasionally, until lightly browned and beginning to soften, 4-6 minutes.
-
Meanwhile, trim green beans if necessary; halve crosswise (leave any smaller green beans whole). Halve, peel, and dice onion into ½-inch pieces. Trim and halve zucchini lengthwise; slice crosswise into ¼-inch-thick half-moons. Trim scallions; cut whites into ½-inch batons and thinly slice greens.
-
Once sweet potatoes have cooked 4-6 minutes, add a drizzle of oil to pan. Add green beans, onion, zucchini, and scallion whites; season with salt and pepper. Cook, stirring occasionally, until veggies are lightly browned and tender, 4-6 minutes.
- Once water is boiling, add rice cakes to pot. Cook until softened, 1-2 minutes.
- Reserve ½ cup rice cake cooking water (¾ cup for 4 servings), then drain.
-
To pan with veggies, add drained rice cakes, sweet soy glaze, gochujang, ¼ cup reserved rice cake cooking water, and a pinch of sugar (½ cup reserved rice cake cooking water and a big pinch of sugar for 4 servings).
-
Cook, stirring frequently, until sauce has thickened, 1-2 minutes. TIP: If sauce seems too thick, stir in additional splashes of reserved rice cake cooking water. (For an extra-luscious sauce, stir in 1 TBSP butter!)
- Divide stir-fry between shallow bowls. Garnish with scallion greens and sesame seeds. Serve.
