Express
Hot and Crispy Cauliflower
with bok choy and rice
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Eggs, Soy
- Calorie-Conscious
- Vegetarian
- Gluten-Smart
Chef
Maija Barnes
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 2 Heads of Baby Bok Choy
- 8 oz. Cauliflower Florets
- 8 oz. Cooked White Rice
- 3 oz. Frozen Edamame
- 2 fl. oz. Boom Boom Sauce
- 4 Green Onions
- 2 Tbsp. Cornstarch
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories530
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Carbohydrates49g
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Net Carbs41g
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Fat32g
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Protein12g
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Sodium1150mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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Add protein to meal as desired.
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1 Prepare the Ingredients
Break cauliflower into bite-sized pieces using hands.
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/2" slices and coarsely chop leaves. Keep stems and leaves separate.Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
2 Cook the Cauliflower
In a mixing bowl, combine cauliflower, cornstarch, 1/4 tsp. salt, and 1 Tbsp. olive oil.
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil.Add cauliflower to hot pan. Stir occasionally until browned and slightly tender, 6-8 minutes.Remove from burner.While cauliflower cooks, continue recipe. -
3 Cook the Rice Mixture
Place a large non-stick pan over medium heat.
Add white portions of green onions, bok choy stems, and edamame to hot, dry pan. Stir occasionally until vegetables are tender, 3-5 minutes.Carefully massage rice in bag to break up any clumps and remove from packaging.Add rice, garlic salt, bok choy leaves, and 2 Tbsp. water to hot pan. Stir often until rice is heated through and bok choy leaves are wilted, 2-3 minutes.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, topping rice mixture with cauliflower. Garnish with boom boom sauce (to taste) and green portions of green onions. Bon appétit!
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