Sweet Chili Shrimp & Cabbage Stir-Fry

Name: Sweet Chili Shrimp & Cabbage Stir-Fry with Cilantro & Crispy Fried Onions
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: ½ cup Jasmine Rice; 4 tablespoon Sweet Soy Glaze; 1 ounce Sweet Thai Chili Sauce; 12 milliliters Ponzu Sauce; 5 teaspoon Rice Wine Vinegar; 10 ounce Shrimp; 1 teaspoon Garlic Powder; 4 ounce Red Cabbage and Carrot Mix; 1 unit Crispy Fried Onions; ¼ ounce Cilantro; 2 teaspoon Cooking Oil; 1 tablespoon Butter; Salt; Pepper

with Cilantro & Crispy Fried Onions

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Falling into a stir-fry rut with the same veggie + sauce combo each week? We’ve got you covered. This version features garlicky ground pork, which is simmered in a sweet, savory, and spicy blend of soy glaze, ponzu, Thai chili sauce, and rice wine vinegar. It’s tossed with tender sautéed cabbage, then spooned over jasmine rice and garnished with crispy fried onions and fresh cilantro. The best part? It’s ready in just 20 minutes—now that’s what we call a winning dinner.

Tags:

Easy Prep

•Meal Prep

Allergens:

Soy

•Wheat

•Fish

•Shellfish

•Milk

The quantities provided above are averages only.

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

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

½ cup

Jasmine Rice

4 tablespoon

Sweet Soy Glaze

(Contains: Soy, Wheat)

1 ounce

Sweet Thai Chili Sauce

(Contains: Soy)

12 milliliters

Ponzu Sauce

(Contains: Fish, Soy, Wheat)

5 teaspoon

Rice Wine Vinegar

10 ounce

Shrimp

(Contains: Shellfish)

1 teaspoon

Garlic Powder

4 ounce

Red Cabbage and Carrot Mix

1 unit

Crispy Fried Onions

(Contains: Wheat)

¼ ounce

Cilantro

Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories650 kcal

Fat20 g

Saturated Fat8 g

Carbohydrate84 g

Sugar32 g

Dietary Fiber1 g

Protein20 g

Cholesterol230 mg

Sodium2430 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

•Small pot

•Small Bowl

•Large Pan

•Paper Towel

Instructions

PDF

• Wash and dry produce. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, in a small bowl, combine sweet soy glaze, chili sauce, ponzu, and half the vinegar (all for 4 servings). TIP: If you like a sweeter sauce, stir in a pinch of sugar.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add pork* and garlic powder; season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until pork is cooked through, 1-2 minutes. • Stir in sauce and cook, stirring, until slightly thickened, 1 minute more.

**Rinse shrimp under cold water, then pat dry with paper towels. Swap in shrimp for pork; cook, stirring occasionally, until opaque and cooked through, 2-3 minutes. **

• Stir red cabbage and carrot mix into pan with pork; cook until just tender, 2-3 minutes. Taste and season with salt and pepper. Turn off heat. • Fluff rice with a fork; stir in 1 TBSP butter until melted. • Divide rice between bowls and top with stir-fry and crispy fried onions. Pick cilantro leaves from stems; roughly tear and sprinkle over bowls. Serve.