Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Shrimp & Spicy Sesame Sauce
with Bok Choy & Carrots
30 MIN
2 Servings
From the Test Kitchen
This vibrant dish highlights the umami-rich combo of soy glaze, sesame oil, and spicy sambal oelek, which we’re drizzling over tender shrimp––paired with a classic duo of sautéed vegetables and fluffy white rice.
CLICK FOR RECIPE CARD
Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories480 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
2 Pasture-Raised Eggs
-
2 Scallions
-
2 cloves Garlic
-
1 Tbsp Sesame Oil
-
1 Tbsp Sambal Oelek
-
2 Tbsps Soy Glaze
-
½ cup Long Grain White Rice
-
1 tsp Black & White Sesame Seeds
-
6 oz Carrots
-
10 oz Baby Bok Choy
step-by-step
instructions
1
Prepare the ingredients
Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy, then roughly chop.
2
Make the garlic-scallion rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and half the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the rice and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the sliced green tops of the scallions; stir to combine.
3
Cook the vegetables
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy and remaining chopped garlic. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
4
Make the sauce
Meanwhile, in a bowl, combine the soy glaze, half the sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
5
Cook the eggs & serve your dish
In the same pan, heat the remaining sesame oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the garlic-scallion rice topped with the cooked vegetables and cooked eggs. Drizzle with the sauce. Garnish with the sesame seeds. Enjoy!
1
Prepare the ingredients
Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy, then roughly chop.
2
Make the garlic-scallion rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and half the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the rice and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the sliced green tops of the scallions; stir to combine.
3
Cook the vegetables
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy and remaining chopped garlic. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
4
Make the sauce
Meanwhile, in a bowl, combine the soy glaze, half the sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
5
Cook the eggs & serve your dish
In the same pan, heat the remaining sesame oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the garlic-scallion rice topped with the cooked vegetables and cooked eggs. Drizzle with the sauce. Garnish with the sesame seeds. Enjoy!
Tips from Home Chefs