In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Shrimp stir-fry with bok choy, carrots, and umami glaze
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Pescatarian, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 330 Calories/Serving
15 Minutes
Nothing beats a homemade meal when it’s this quick. In just 15 minutes, cook up a tasty Chinese stir-fry with your choice of protein, crisp-tender veggies, and a sweet-savory umami glaze.
In your bag
- 2 heads organic baby bok choy
- 2 or 3 organic carrots (about 9 ounces total)
- 3 organic scallions
- 1 or 2 cloves organic peeled fresh garlic
- Your choice of protein
- Sunbasket umami glaze (coconut aminos - rice vinegar - fish sauce - toasted sesame oil)
Nutrition per serving
Calories 330, Total Fat 17g (22% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 200mg (67% DV), Sodium 1070mg (47% DV), Total Carb. 23g (8% DV), Fiber 6g (21% DV), Total Sugars 12g (Incl. 3g Added Sugars, 6% DV), Protein 26g
Contains:
Fish (anchovy), Tree Nuts (coconut), 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.
Instructions
Wash produce before use
1
Prep and cook the vegetables
- Trim the root ends from the bok choy; cut the bok choy in half lengthwise, then crosswise into ½-inch-wide pieces.
- Scrub or peel the carrots and trim the ends; cut the carrots on the diagonal into ¼-inch-thick slices.
- Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate.
- Finely chop, press, or grate the garlic; set aside for finishing the stir-fry.
In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the bok choy, carrots, and white parts of the scallions and cook, stirring occasionally, until the vegetables are just tender and starting to brown, 4 to 5 minutes. Transfer to a plate. Do not clean the pan. While the vegetables are cooking, prepare your protein.
2
Prep your protein
- Shrimp or scallops: Rinse and drain the shrimp or scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
- Chicken, steak, or pork strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season with salt and pepper.
- Chicken breasts: Pat the meat dry with a paper towel; cut into 1-inch strips. Season with salt and pepper.
3
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 but not yet cooked through, 1 to 3 minutes for shrimp or scallops; 2 to 4 minutes for steak or pork; and 3 to 5 minutes for chicken.
Stir in the garlic and cook until fragrant, about 1 minute. Stir in the vegetables and umami glaze and cook until your protein is cooked 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 stir-fry to individual plates or bowls. Garnish with the green parts of the scallions and serve.
Kids Can!
- Scrub the carrots.
- Press the garlic (if you have a press).
- Time the cooking.
- Garnish with the scallions.