Cumin-Sichuan Shrimp

with Mushrooms, Bok Choy & Jasmine Rice

Serves 2 · 20–30 minutes

seafood, rice, weeknight

Ingredients

• 10 oz tail-on shrimp (Peeled & deveined)
• 4 oz cremini mushrooms
• 1 1-inch piece ginger
• 10 oz baby bok choy
• 1 Tbsp apple cider vinegar
• ½ cup jasmine rice
• 2 cloves garlic
• 2 Tbsps soy glaze
• 3 Tbsps cumin & Sichuan peppercorn sauce
• 1 tsp black & white sesame seeds

Also: olive oil, salt, pepper

Steps

1. Cook the rice

   • In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high.
   • Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender.
   • Turn off the heat and fluff with a fork.

2. Prepare the ingredients & make the sauce

   • Meanwhile, wash and dry the fresh produce.
   • Thinly slice the mushrooms.
   • Cut off and discard the root ends of the bok choy; keeping them separate, thinly slice the stems and roughly chop the leaves.
   • Peel and roughly chop 2 cloves of garlic.
   • Peel and finely chop the ginger.
   • In a separate bowl, combine the cumin-Sichuan sauce, soy glaze, vinegar, and 1 tablespoon of water. Taste, then season with salt and pepper if desired.

3. Cook the vegetables

   • In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot.
   • Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned.
   • Add the sliced bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.
   • Transfer to a bowl. Wipe out the pan.

4. Start the stir-fry

   • Pat the shrimp dry with paper towels.
   • In the same pan, heat 1 teaspoon of olive oil on medium-high until hot.
   • Add the shrimp and chopped garlic and ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the shrimp are slightly opaque.

5. Finish the stir-fry & serve your dish

   • To the pan, add the cooked vegetables, chopped bok choy leaves, and sauce. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the shrimp are opaque and cooked through. Taste, then season with salt and pepper if desired.
   • Serve the finished stir-fry over the cooked rice. Garnish with the sesame seeds.