Szechuan-Hoisin Shrimp & Rice Bowls

Name: Szechuan-Hoisin Shrimp & Rice Bowls with Mandarin Orange & Edamame
Total time: 35 min
Yield: 2
Cuisine: East Asia
Ingredients: 1 unit Bell Pepper; 2 unit Scallions; 1 thumb Ginger; 1 clove Garlic; 2 tablespoon Szechuan Paste; 1 tablespoon Sesame Oil; 4 ounce Edamame; 1 unit Mandarin Orange; 10 ounce Shrimp; 5 teaspoon Rice Wine Vinegar; 2 tablespoon Hoisin Sauce; ¾ cup White Rice; Salt; Pepper; Cooking Oil; Butter

with Mandarin Orange & Edamame

Recipe Development TeamUpdated on July 30, 2025

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In this spicy-sweet and savory dinner, ground pork, scallions, bell pepper, ginger, and garlic are sautéed in a tantalizing Szechuan-style sauce. It's all tossed with edamame and juicy pieces of mandarin orange and piled over fluffy rice. The result? A delicious symphony of flavors, colors, and textures.

Tags:

High Protein

•Spicy

Allergens:

Soy

•Wheat

•Sesame

•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 Time35 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Bell Pepper

2 unit

Scallions

1 thumb

Ginger

1 clove

Garlic

2 tablespoon

Szechuan Paste

(Contains: Soy, Wheat, Sesame)

1 tablespoon

Sesame Oil

(Contains: Sesame)

4 ounce

Edamame

(Contains: Soy)

1 unit

Mandarin Orange

10 ounce

Shrimp

(Contains: Shellfish)

5 teaspoon

Rice Wine Vinegar

2 tablespoon

Hoisin Sauce

(Contains: Soy, Wheat)

¾ cup

White Rice

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories760 kcal

Fat23 g

Saturated Fat5 g

Carbohydrate97 g

Sugar19 g

Dietary Fiber6 g

Protein13 g

Cholesterol190 mg

Sodium2040 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

Instructions

• Wash and dry produce. • Halve, core, and dice bell pepper into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Peel and mince or grate garlic. Peel orange and separate into segments; cut each segment into small pieces (peel away any excess pith from the flesh).

• In a small pot, combine rice, 1 ¼ cups water (2 ¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. • Keep covered off heat until ready to serve. • While rice cooks, in a small bowl, combine Szechuan paste, hoisin, sesame oil, and 2 TBSP water (4 TBSP for 4).

• Heat a large drizzle of oil in a large pan over medium-high heat. Add pork* and season with salt and pepper. Using a spatula, press pork into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. • Reduce heat to medium; break up meat into pieces. Add bell pepper, scallion whites, ginger, and garlic; cook until pork is cooked through, 1-2 minutes more. • Stir in sauce; cook, stirring, until slightly thickened, 30-60 seconds more. • Remove from heat. Stir edamame and orange into pan. Taste and season with salt and pepper.

• Fluff rice with a fork; stir in half the vinegar and 1 TBSP butter (all the vinegar and 2 TBSP butter for 4 servings). • Divide rice between bowls and top with Szechuan-hoisin pork. Garnish with scallion greens and serve.

Shellfish is fully cooked when internal temperature reaches 145°.