Szechuan-Hoisin Shrimp & Rice Bowls
with Mandarin Orange & Edamame
- Shellfish
- Soy
- Sesame
- Wheat
- Milk
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.
Ingredients
2.5 teaspoon
Rice Wine Vinegar
10 ounce
Shrimp
(Contains: Shellfish)
4 ounce
Edamame
(Contains: Soy)
1 clove
Garlic
2 tablespoon
Szechuan Paste
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Oil
(Contains: Sesame)
1 unit
Mandarin Orange
2 unit
Scallions
1 unit
Bell Pepper
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
¾ cup
White Rice
1 thumb
Ginger
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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 or grate 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, 1¼ cups water (2¼ 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.
