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In a small pot, combine the rice, 2 cups of water and a big pinch of salt. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 25 to 30 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.
While the rice cooks, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice the stems and roughly chop the leaves. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the white bottoms and cut the green tops into ½-inch pieces. Using a peeler, remove the rind of the orange, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Halve the orange and squeeze the juice into a medium bowl, straining out the seeds; discard the orange halves. Roughly chop the cashews.
While the rice continues to cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Add the bok choy stems and leaves, garlic, ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the bok choy leaves have wilted.
While the vegetables cook, add the orange zest, sweet chili sauce, ponzu sauce and sesame oil to the bowl of orange juice. Stir to thoroughly combine; season with salt and pepper to taste.
While the vegetables continue to cook, pat the shrimp dry with paper towels; season with salt and pepper. Add the seasoned shrimp and orange glaze to the pan of vegetables. Cook, stirring occasionally, 2 to 4 minutes, or until thoroughly combined and the shrimp are opaque and cooked through. Remove from heat and season with salt and pepper to taste.
Divide the cooked rice between 4 dishes. Top with the cooked vegetables and shrimp. Garnish with the cashews and green tops of the scallions. Enjoy!
In a small pot, combine the rice, 2 cups of water and a big pinch of salt. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 25 to 30 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.
While the rice cooks, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice the stems and roughly chop the leaves. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the white bottoms and cut the green tops into ½-inch pieces. Using a peeler, remove the rind of the orange, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Halve the orange and squeeze the juice into a medium bowl, straining out the seeds; discard the orange halves. Roughly chop the cashews.
While the rice continues to cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Add the bok choy stems and leaves, garlic, ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the bok choy leaves have wilted.
While the vegetables cook, add the orange zest, sweet chili sauce, ponzu sauce and sesame oil to the bowl of orange juice. Stir to thoroughly combine; season with salt and pepper to taste.
While the vegetables continue to cook, pat the shrimp dry with paper towels; season with salt and pepper. Add the seasoned shrimp and orange glaze to the pan of vegetables. Cook, stirring occasionally, 2 to 4 minutes, or until thoroughly combined and the shrimp are opaque and cooked through. Remove from heat and season with salt and pepper to taste.
Divide the cooked rice between 4 dishes. Top with the cooked vegetables and shrimp. Garnish with the cashews and green tops of the scallions. Enjoy!
Tips from Home Chefs