with Lemongrass-Infused 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)) • Shanghai bok choy • Jasmine rice • 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) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Brown sugar • Lemongrass • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • Green onion • Chili pepper.
Allergens
Tags
Beyond Meat®
2 unit(s)
Jasmine Rice
0.75 cup
Shanghai Bok Choy
2 unit(s)
Crispy Shallots
28 g
Ginger-Garlic Puree
2 tbsp
Green Onion
2 unit(s)
Lemongrass
1 unit(s)
Chili Pepper
1 unit(s)
Vegetarian Oyster Sauce
0.25 cup
Brown Sugar
2 tbsp
Sriracha
2 tsp
Pepper*
0.063 tsp
Salt*
0.188 tsp
Oil*
0.5 tbsp
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Remove outer layer of lemongrass, halve lengthwise, then place on a cutting board, cut-side down. Using the back of a spoon or a pot, forcefully hit lemongrass to crush.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and add lemongrass, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Separate bok choy leaves from stems.
- Place in a strainer and rinse under cool water to remove any excess dirt. Pat dry with paper towels, then cut stems into 1-inch pieces.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat®. Break up patties into smaller pieces. Add bok choy stems.
- Cook for 5-6 min, stirring often, Beyond Meat® is crispy.**
- Add brown sugar and ginger-garlic puree. Cook for 2-3 min, stirring often, until mixture is fragrant and turns dark brown.
- Meanwhile, thinly slice green onions.
- Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies.)
- To the pan with Beyond Meat® mixture, stir in oyster sauce, bok choy leaves, 1/4 cup (1/2 cup) water and 1/8 tsp (1/4 tsp) chilies. (Like things spicy? Add more chilies!). Cook, stirring often, until bok choy leaves wilt.
- Remove from heat, then season with salt and pepper.
- Remove lemongrass from rice and discard.
- Fluff rice with a fork, then stir in half the green onions and half the crispy shallots.
- Divide rice between bowls.
- Top with caramelized Beyond Meat® and bok choy mixture.
- Sprinkle with remaining green onions and remaining crispy shallots.
- Drizzle with sriracha and sprinkle any remaining chilies over top, if you like.
If you've opted to get Beyond Meat®, cook for 5-6 min, in the same way as the pork, breaking up patties into smaller pieces, until crispy.**
700
kcal
Calories
24
g
Fat
10
g
Saturated Fat
105
g
Carbohydrate
23
g
Sugar
5
g
Dietary Fiber
29
g
Protein
0
mg
Cholesterol
2280
mg
Sodium
0.1
g
Trans Fat
1000
mg
Potassium
200
mg
Calcium
9
mg
Iron
