In order to bring you the best organic produce, some ingredients may differ from those depicted.
Gluten-Free Friendly, Dairy-Free, Spicy, Protein Plus
2 Servings, 700 Calories/Serving
20–35 Minutes
The secret to this dish is fermented black soybeans, an ancient staple in the Chinese pantry. Along with garlic, ginger, and cayenne pepper sauce, these umami-packed beans add big, punchy flavor.
Nutrition per serving
Calories 700, Total Fat 27g (35% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 650mg (28% DV), Total Carb. 78g (28% DV), Fiber 9g (32% DV), Total Sugars 12g (Incl. 1g Added Sugars, 2% DV), Protein 36g
Contains:
Soybeans
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
1
Cook the rice
In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the rest of the meal.
2
Prep and cook the vegetables
In a wok or large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the broccoli, bell pepper, onion, and carrot, season with salt and pepper, and cook, stirring occasionally, until the vegetables are crisp-tender, 3 to 4 minutes. Transfer to a plate. Add more oil between batches if needed. Wipe out the pan. While the vegetables are cooking, prepare your protein.
3
Prep your protein
4
Cook your protein; finish the stir-fry
In the same pan used for the vegetables, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned and just cooked through, 2 to 4 minutes for regular shrimp; 4 to 6 minutes for jumbo shrimp, scallops, steak, pork, tofu, or plant-based chicken; and 6 to 8 minutes for chicken.
Stir in the vegetables and black soybean paste mixture and cook over medium-high heat until the vegetables are heated through and the sauce has thickened slightly, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
Serve
Transfer the rice to individual bowls, top with the stir-fry, and serve.