In order to bring you the best organic produce, some ingredients may differ from those depicted.
Paleo, Lean & Clean, Dairy-Free, Carb-Conscious, Mediterranean, Diabetes-Friendly, Gluten-Free, Soy-Free
2 Servings, 450 Calories/Serving
Let’s hear it for our organic farmers. Thanks to them, we give you the cream of the crop: juicy tomato, fresh bok choy, and sweet mini peppers, all stir-fried with your choice of protein.
Calories 450, Total Fat 27g (42% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 170mg (7% DV), Total Carb. 19g (6% DV), Fiber 5g (20% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 36g
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.
Wash produce before use
Make the chile oil (optional for adding heat)
In a wok or large frying pan over medium heat, warm 2 tablespoons [¼ cup] neutral oil until hot but not smoking. Carefully pour the oil over the chile flakes and let cool. Do not clean the pan. While the chile oil is cooling, prepare the rest of the meal.
Prep the vegetables
Prep your protein
Cook your protein
In the same pan used to heat the oil for the chile oil, warm 1 to 2 teaspoons neutral oil over medium-high heat until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned and 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. Transfer to a plate. Do not clean the pan.
Cook the vegetables
In the same pan used for your protein, warm 1 to 2 teaspoons neutral oil over medium-high heat until hot but not smoking. Add the onion and sweet mini peppers, season with salt and pepper, and cook, stirring occasionally, until lightly browned and starting to soften, 2 to 3 minutes.
Stir in the tomato, bok choy, ginger, and coriander-cumin spice blend and cook until fragrant, 1 to 2 minutes. Stir in ¼ cup [⅓ cup] water, cover, and cook until the liquid has thickened slightly, 1 to 2 minutes.
Finish the stir-fry
To the pan with the vegetables, stir in your protein and any accumulated juices and 1 to 2 tablespoons chile oil, if using. Cook uncovered until the liquid has mostly evaporated, the vegetables are crisp-tender, and your protein is heated through, about 1 minute. Remove from the heat and season to taste with salt and pepper.
Transfer the stir-fry to individual bowls and serve the remaining chile oil on the side, if desired.