Cumin-Sichuan Shrimp with Mushrooms, Bok Choy & Jasmine Rice

Cumin-Sichuan Shrimp

with Mushrooms, Bok Choy & Jasmine Rice

Group Created with Sketch. 25 min myWW™
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 450 Cals/serving
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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).
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
11 green SmartPoints®
10 blue SmartPoints®
10 purple SmartPoints®

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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
  • 10 oz Baby Bok Choy
  • 3 Tbsps Cumin & Sichuan Peppercorn Sauce
  • 1 Tbsp Apple Cider Vinegar
tried-and-true
kitchen tools
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. 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.

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 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.

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, 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. 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. 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.

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 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.

Start the stir-fry:
Finish the stir-fry & serve your dish:
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. Enjoy!