Bring a small pot with jasmine rice and 11/2 cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.

Stir in edamame and soy sauce until combined and heated through, 1-2 minutes.

Remove from burner. Cover and set aside.

While rice cooks, prepare ingredients.

Trim and thinly slice green onions, keeping white and green portions separate.

Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/4" slices and coarsely chop leaves.

Halve lime lengthwise. Cut one half into wedges and juice the other half.

Pat shrimp dry.

Place a medium non-stick pan over medium-high heat and add 4 Tbsp. olive oil. Heat oil, 1-2 minutes.

While oil heats, gently combine shrimp and cornstarch in a mixing bowl until coated.

Test oil temperature by adding a pinch of cornstarch to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Add shrimp to hot pan and cook undisturbed until shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Transfer cooked shrimp to another mixing bowl and toss or gently combine with chile and cumin rub. Wipe pan clean and reserve.

Return pan used to cook shrimp to medium-high heat and add 1 tsp. olive oil.

Add bok choy to hot pan and stir occasionally until starting to soften, 2-3 minutes.

Add white portions of green onions and stir occasionally until softened, 1-2 minutes.

Remove from burner.

Combine boom boom sauce and lime juice in another mixing bowl.

Plate dish as pictured on front of card, topping rice with vegetables and shrimp. Drizzle sauce (to taste) over bowl. Garnish meal with green portions of green onions. Squeeze lime wedges over bowl to taste. Bon appétit!