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Wholesome Hoisin Veggie Stir-Fry

Wholesome Hoisin Veggie Stir-Fry

with Snap Peas and Yellow Bell Pepper over Brown Rice

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Sometimes, with stir-fries, you want the veggies, not the sauce, to be the star of the show. And in this recipe, you’ve got some major produce players: there’s bright and juicy bell peppers brimming with vitamin C, plus crisp sugar snap peas, which add irresistible crunch. So to let those veggie rock stars shine, we’re adding just a dollop of hoisin sauce for sweetness and umami depth, plus a healthy squeeze of lime to brighten things up and make this dish really pop.

Tags:Gluten-freeVeganVeggie
Allergens:Soy

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¾ cup

Brown Rice

1 unit

Red Onion

2 clove

Garlic

1 thumb

Ginger

6 ounce

Sugar Snap Peas

1 unit

Lime

2 jar

Hoisin Sauce Jar

(ContainsSoy)

2 unit

Scallions

1 unit

Yellow Bell Pepper

Not included in your delivery

2 teaspoon

Vegetable Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2008 kJ
Calories480 kcal
Fat8 g
Saturated Fat1 g
Carbohydrate95 g
Sugar19 g
Dietary Fiber10 g
Protein12 g
Cholesterol0 mg
Sodium330 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
Utensilsarrow down iconarrow down icon
Pot
Large Pan
Instructionsarrow up iconarrow up icon
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1

Place rice and a large pinch of salt in a medium pot with enough water to cover by 3 inches. Bring to a boil. Cook until tender, about 25 minutes, then drain. Return to pot and keep covered off heat until meal is ready.

2

Wash and dry all produce. Core, seed, and remove white ribs from bell pepper. Slice thinly crosswise. Halve, peel, and thinly slice onion. Trim, then thinly slice scallions. Peel and mince ginger. Mince or grate garlic. Trim any tough ends from snap peas. Cut lime into wedges.

3

Heat a large drizzle of oil in large pan over medium-high heat. Add onion, garlic, scallions, and ginger. Cook, tossing, until just barely softened, 2-3 minutes.

4

Toss bell pepper into pan. Cook until just starting to turn tender, another 3-4 minutes. Season with salt and pepper.

5

Toss snap peas into pan. Cook until just starting to turn tender, 2-3 minutes. Add 3 TBSP hoisin sauce (we sent more) and a squeeze of lime juice. Continue tossing until sauce is mixed in and heated through, about 1 minute.

6

Divide rice between plates, then top with stir-fry. Serve with lime wedges on the side for squeezing.