In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Shrimp stir-fry with tuk trey sauce and jasmine rice
Gluten-Free Friendly, Dairy-Free, Soy-Free, Pescatarian, <600 Calories, Protein Plus
2 Servings, 580 Calories/Serving
20 Minutes
This speedy shrimp stir-fry hits every taste bud, thanks to the sauce, an umami-bomb enriched with cashews and boasting salty, sweet, and tangy notes.
In your bag
- ½ cup jasmine rice
- 1 wedge organic cabbage (about 7 ounces)
- 1 organic lime
- 1 organic Fuji or other apple
- 3 organic scallions
- 3 tablespoons cashews
- Shrimp options:
- 8 ounces wild Gulf shrimp
- 10 ounces wild jumbo shrimp
- Sunbasket nuoc cham base (fish sauce - garlic - coconut sugar)
- ¼ cup fried shallots
Nutrition per serving
Calories 580, Total Fat 17g (22% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 160mg (53% DV), Sodium 1180mg (51% DV), Total Carb. 82g (30% DV), Fiber 8g (29% DV), Total Sugars 13g (Incl. 1g Added Sugars, 2% DV), Protein 28g
Contains:
Fish (anchovy), Tree Nuts (coconut, cashew)
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
Cook the rice
- Rinse the rice.
In a small sauce pot, combine the rice and 1 cup [1½ 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.
While the rice is cooking, start preparing the rest of the meal.
2
Prep the stir-fry ingredients and tuk trey sauce
- Cut away any core from the cabbage; thinly slice the cabbage.
- Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
- Cut the apple lengthwise into quarters and cut away the core; cut each quarter lengthwise into ½-inch-thick slices, then crosswise into ½-inch cubes.
- Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
- Finely chop the cashews.
- Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.
In a small bowl, stir together the nuoc cham base, cashews, 1½ teaspoons [1 TBL] lime juice, and 1 tablespoon [2 TBL] water. Set the tuk trey sauce aside for serving.
3
Cook 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 shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate.
Add the apple, stir in the white parts of the scallions, and cook until starting to soften, 1 to 2 minutes. Add the cabbage, reduce the heat to low, season with salt and pepper, and cook, stirring occasionally, until warmed through and starting to soften, 2 to 3 minutes. Remove from the heat, return all the shrimp to the pan, and stir to combine. Season to taste with salt and pepper.
Serve
Kids Can!
- Rinse the rice.
- Measure the water for the rice.
- Juice the lime.
- Garnish with the fried shallots and scallions.