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Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the peanuts. Using a zester or the small side of a box grater, finely grate the orange to get 1 teaspoon of zest. Halve the orange crosswise; squeeze the juice into a bowl. To the bowl of orange juice, add the soy glaze, yuzu kosho, and orange marmalade; stir to thoroughly combine.
In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the chopped peanuts, orange zest, and as much of the chili crisp as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted and fragrant. Transfer to a bowl. Wipe out the pan.
In the same pan, heat a drizzle of olive oil on medium-high until hot. Carefully crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the peanuts. Using a zester or the small side of a box grater, finely grate the orange to get 1 teaspoon of zest. Halve the orange crosswise; squeeze the juice into a bowl. To the bowl of orange juice, add the soy glaze, yuzu kosho, and orange marmalade; stir to thoroughly combine.
In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the chopped peanuts, orange zest, and as much of the chili crisp as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted and fragrant. Transfer to a bowl. Wipe out the pan.
In the same pan, heat a drizzle of olive oil on medium-high until hot. Carefully crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.
Tips from Home Chefs