In order to bring you the best organic produce, some ingredients may differ from those depicted.
Sizzling ginger-scallion sole with bok choy and jasmine rice
Gluten-Free Friendly, Dairy-Free, <600 Calories, Protein Plus
2 Servings, 730 Calories/Serving
You’d never know from its brilliant simplicity, but this easy sole infused with ginger and scallions is inspired by Chinese banquet-style whole-fish platters.
In your bag
- 1½ ounces dried shiitake mushrooms
- ¾ cup jasmine rice
- 1-inch piece fresh ginger
- 3 scallions
- 3 or 4 heads baby bok choy
- 1 or 2 cloves peeled fresh garlic
- 2 sole fillets (about 5 ounces each)
- 2 tablespoons gluten-free tamari
Total Fat 27g (35% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 1130mg (49% DV), Total Carb. 94g (34% DV), Fiber 5g (18% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 30g
Contains: Fish, Soybeans
Wash produce before use
Soak the mushrooms
- In a small bowl, soak the shiitake mushrooms in very hot tap water until softened, 10 to 15 minutes. Remove the mushrooms; discard the stems and cut the mushroom caps in half.
Cook the rice
- In a fine-mesh strainer, rinse the rice.
While the mushrooms soak and the rice cooks, prepare the remaining ingredients.
Prep the remaining ingredients
- Grate or peel and finely chop enough ginger to measure 1 teaspoon.
- Trim the root ends from the scallions; thinly slice enough scallions to measure ¼ cup.
- Trim the root ends from the bok choy; cut the bok choy on the diagonal into 1-inch pieces.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Cook the sole
- Pat the sole dry with a paper towel; season lightly with salt and pepper.
Cook the bok choy and mushrooms
While the bok choy cooks, heat the oil.
Warm the oil; finish the sole