Sweet and Sour Shrimp
over Jasmine Rice
How’s this for a dose of sour power? Here, we’re showing you how to make sweet and sour from scratch. That’s right, we’re breaking down the mystery sauce into something made from real ingredients and zhooshing it up with fresh ginger and garlic. It gets tossed with shrimp, bell peppers, and snow peas for a meal that’s far more memorable than anything you’d get from your delivery joint.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
16 ounce
Shrimp
(Contains Shellfish)
8 ounce
Snow Peas
1.5 cup
Jasmine Rice
2 clove
Garlic
1 thumb
Ginger
1 unit
Ketchup
2 unit
Soy Sauce
(Contains Soy, Wheat)
2 tablespoon
White Wine Vinegar
2 teaspoon
Cornstarch
1 unit
Red Bell Pepper
¼ ounce
Cilantro
1 ounce
Cashew Pieces
(Contains Tree Nuts)
Not included in your delivery
2 teaspoon
Sugar
2 teaspoon
Vegetable Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Bring 2⅔ cups water to a boil in a medium pot. Trim any tough stems from snow peas. Mince or grate garlic. Core, seed, and remove white ribs from bell pepper, then chop into bite-sized pieces. Peel and mince ginger.
Once water boils, add rice to pot, cover, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered.
Whisk together soy sauce, vinegar, ketchup, 2 tsp sugar, cornstarch, and ¾ cup water in a small bowl until there are no more lumps.
Heat a large drizzle of oil in a large pan over high heat. Add bell pepper and snow peas. Cook until just starting to brown, about 3 minutes, stirring constantly. Toss in garlic, ginger, and shrimp and cook until shrimp are starting to turn pink, 2-3 minutes.
Add sauce to pan, tossing to coat veggies and shrimp. Let it come to a boil, then cook until thickened, 2-3 minutes.
Fluff rice with a fork. Divide between plates and top with stir-fry. Tear cilantro leaves from stems. Garnish plates with cilantro (to taste) and cashew pieces.
