IN THE KIT
6 ozjasmine rice
4 ozred cabbage
1 ozseasoned rice vinegar
2 ozginger/onion/garlic/sesame oil blend
1 ozchili paste – spicy!
2 ozZesty glaze*
*ponzu, liquid aminos, hoisin
Kitchen Items Needed
1 small pot
1 mixing bowl
1 large non-stick pan
Trim cucumber then slice into 1/4" half moons on a 45 degree angle;
Stem & coarsely chop cilantro;
Wash & slice cabbage;
Peel & cut carrots into thin matchsticks.
Bring a small pot with rice & 1½ cups water to a boil over medium-high heat. Reduce to a simmer, cover, & cook until tender, 18-20 minutes. Remove from burner & set aside covered. While rice cooks, prepare ingredients.
Combine cucumber, carrots, vinegar, & a pinch of salt in a mixing bowl. Set aside, at least 10 minutes. While vegetables pickle, cook cabbage
Heat olive oil in a skillet over medium high heat. Add cabbage & cook until tender, about 5-7 minutes. Set aside.
Place a large non-stick pan over medium-high heat add ginger/onion/garlic/sesame oil blend, cooking for about 15 seconds. Add shrimp. Add chili paste, a little at a time, if using – be mindful, it is hot! Cook until shrimp starts to turn pink, about 5-7 minutes. Stir in Zesty glaze, & a pinch of pepper, then stir occasionally until combined, 1-2 minutes. Remove from burner.
Divide rice between 2 bowls. Top with shrimp & veggies & any remaining chili paste if using. Garnish with cilantro. Bon appétit!