Saucy Shrimp & Cabbage Stir-Fry
with Cilantro & Crispy Fried Onions
Falling into a stir-fry rut with the same veggie + sauce combo each week? We’ve got you covered. This version features garlicky ground pork, which is simmered in a sweet, savory, and spicy blend of umami ginger sauce, ponzu, sriracha, and rice wine vinegar. It’s tossed with tender sautéed cabbage, then spooned over jasmine rice and garnished with crispy fried onions and fresh cilantro. The best part? It’s ready in just 20 minutes from start to finish—now that’s what we call a winning dinner.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Jasmine Rice
2 unit
Scallions
4 ounce
Umami Ginger Sauce
(Contains Soy, Wheat)
1 teaspoon
Sriracha
12 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
5 teaspoon
Rice Wine Vinegar
10 ounce
Shrimp
(Contains Shellfish)
1 teaspoon
Garlic Powder
4 ounce
Coleslaw Mix
1 unit
Crispy Fried Onions
(Contains Wheat)
¼ ounce
Cilantro
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry all produce. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, trim and thinly slice scallions, separating whites from greens.
• In a small bowl, combine ponzu, half the umami ginger sauce (all for 4 servings), half the vinegar (all for 4), and Sriracha to taste. TIP: If you like a sweeter sauce, stir in a pinch of sugar.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook, stirring, until just softened, 1 minute. • Add pork* and garlic powder; season with salt and pepper. Using a spatula, press pork into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue to cook, stirring, until pork is cooked through, 1-2 minutes. • Stir in ponzu-ginger mixture and cook, stirring, until slightly thickened, 1 minute more.
Rinse shrimp under cold water, then pat dry with paper towels. Swap in shrimp or beef for pork (no need to break up shrimp into pieces!).
• Stir in coleslaw mix and scallion greens to same pan; cook, stirring, until just tender, 2-3 minutes. • Taste and season with salt and pepper. Turn off heat.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). • Divide rice between bowls and top with stir-fry and crispy fried onions. Pick cilantro leaves from stems; roughly tear and sprinkle over bowls. Drizzle with any remaining Sriracha if desired and serve.
Shrimp are fully cooked when internal temperature reaches 145°.
