In order to bring you the best organic produce, some ingredients may differ from those depicted.
Dairy-Free, Vegan, Protein Plus
2 Servings, 750 Calories/Serving
20 Minutes
Get that pan sizzling hot and stir, stir, stir! With snappy peas, crunchy water chestnuts, and our house-made sweet and sour blend, this dish boasts big flavor.
Nutrition per serving
Calories 750, Total Fat 19g (24% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 730mg (32% DV), Total Carb. 110g (40% DV), Fiber 14g (50% DV), Total Sugars 18g (Incl. 7g Added Sugars, 14% DV), Protein 34g
Contains:
Wheat, Soybeans, Sesame (sesame)
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, start preparing the rest of the meal.
2
Prep the vegetables
3
Prep your protein
4
Start cooking your protein
In a wok or large frying pan over medium-high heat, warm 1 to 3 tablespoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned but not yet cooked through, 1 to 3 minutes for shrimp; 2 to 4 minutes for jumbo shrimp, pork, tofu, or plant-based chicken; and 3 to 5 minutes for chicken. Transfer to a paper-towel-lined plate. Wipe out the pan.
5
Cook the vegetables; finish the stir-fry
In the same pan used for your protein, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes.
Add your protein and any accumulated juices, snap peas, water chestnuts, and sweet and sour blend. Cook, stirring frequently, until your protein is cooked through, the peas are crisp-tender, and the sauce has thickened slightly, 1 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
Serve
Transfer the rice to individual bowls and top with your protein and vegetables. Garnish with the sesame seeds and serve.