with Snap Peas and Jasmine Rice
Ingredients: Veggie burger (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Carrot • Jasmine rice • Sugar snap peas • Yellow onion • Vegetarian oyster sauce (soy) (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Miso stock concentrate (soy) (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) • Cornstarch.
Allergens
Tags
Beyond Meat®
2 unit(s)
Jasmine Rice
0.75 cup
Sugar Snap Peas
113 g
Yellow Onion
1 unit(s)
Carrot
0.5 unit(s)
Ginger-Garlic Puree
2 tbsp
Vegetarian Oyster Sauce
0.25 cup
Sweet Chili Sauce
2 tbsp
Miso Broth Concentrate
1 unit(s)
Cornstarch
9 g
Salt*
0.375 tsp
Pepper*
0.063 tsp
Oil*
1.5 tbsp
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- Heat a medium pot over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then rice and half the ginger-garlic puree. Cook for 1-2 min, stirring often, until fragrant.
- Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt and bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- While rice cooks, peel, then slice half the carrot (use all for 4 servings) into 1/8-inch rounds.
- Trim snap peas.
- Peel, then cut onion into 1/4-inch slices.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, carrots, onions and snap peas. Cook for 3-4 min, stirring often, until veggies are tender-crisp.
- Transfer to a plate.
- Reheat the same pan over medium-high.
- When hot, add 1 tsp (2 tsp) oil, Beyond Meat® and remaining ginger-garlic puree to the pan. Cook for 5-6 min, breaking up patties into smaller pieces, until crispy.**
- While Beyond Meat® cooks, to a small bowl, add cornstarch, vegetarian oyster sauce, sweet chili sauce, miso broth concentrate and 1/3 cup (1/2 cup) water. Whisk to combine.
- When the Beyond Meat® is done, add veggies and sauce to the pan.
- Cook for 1-2 min, stirring often, until sauce thickens slightly. (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time.)
- Season with salt and pepper.
- Fluff rice with a fork. Divide between bowls.
- Spoon Beyond Meat® stir-fry and veggies over top.
If you've opted to get Beyond Meat®, when the pan is hot, add 1 tsp
(2 tsp) oil, then Beyond Meat® and remaining ginger-garlic puree. Cook for 5-6 min, in the same way as the beef, breaking up patties into smaller pieces, until crispy.** Continue with recipe as written.
770
kcal
Calories
26
g
Fat
7
g
Saturated Fat
109
g
Carbohydrate
22
g
Sugar
6
g
Dietary Fiber
29
g
Protein
5
mg
Cholesterol
2530
mg
Sodium
0.1
g
Trans Fat
900
mg
Potassium
100
mg
Calcium
8.5
mg
Iron
