Cumin-Sichuan Shrimp

with Mushrooms, Bok Choy & Jasmine Rice

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 450 calories

The star of this vibrant stir-fry is the rich, fragrant sauce that brings together tender shrimp and vegetables, which features earthy cumin and tingly Sichuan peppercorn, a prized spice popular in its namesake cuisine.

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fresh
ingredients
Cumin-Sichuan Shrimp with Mushrooms, Bok Choy & Jasmine Rice
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • ½ cup Jasmine Rice
  • 4 oz Cremini Mushrooms
  • 2 cloves Garlic
  • 2 Tbsps Soy Glaze
  • 1 tsp Black & White Sesame Seeds
  • 1 1-Inch Piece Ginger
  • 3 Tbsps Cumin & Sichuan Peppercorn Sauce
  • 10 oz Baby Bok Choy
  • 1 Tbsp Apple Cider Vinegar
step-by-step
instructions
Cook the rice:
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. 

Prepare the ingredients & make the sauce:
2 Prepare the ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Halve the yu choy crosswise to separate the stems and leaves. Thinly slice the stems and roughly chop the leaves, keeping them separate. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Combine in a bowl. 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. 

Cook the vegetables:
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 yu 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.

Start the stir-fry:
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. 

Finish the stir-fry & serve your dish:
5 Finish the stir-fry & serve your dish:

To the pan of cooked shrimp, add the cooked vegetables, chopped yu choy leaves, and sauce. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the shrimp are opaque and cooked through. Serve the finished stir-fry over the cooked rice. Garnish with the sesame seeds. Enjoy!

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Cook the rice:
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. Halve the yu choy crosswise to separate the stems and leaves. Thinly slice the stems and roughly chop the leaves, keeping them separate. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Combine in a bowl. 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. 

Prepare the ingredients & make the sauce:
Cook the vegetables:
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 yu 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. 

Start the stir-fry:
Finish the stir-fry & serve your dish:
5 Finish the stir-fry & serve your dish:

To the pan of cooked shrimp, add the cooked vegetables, chopped yu choy leaves, and sauce. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the shrimp are opaque and cooked through. Serve the finished stir-fry over the cooked rice. Garnish with the sesame seeds. Enjoy!