All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
You Will Need
Large Non-Stick Pan
Before You Cook
Cook the Rice
Bring a small pot with jasmine rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. While rice cooks, prepare ingredients.
Prepare the Ingredients
Stem, seed, and slice red bell pepper into ¼"-thick strips. Trim ends off green beans. Cut into 1½" lengths. Trim and thinly slice green onions, keeping white and green portions separate. Coarsely chop peanuts. Mince garlic.
Sear the Shrimp
Pat shrimp dry. Place a large non-stick pan over high heat. Add 2 tsp. olive oil and shrimp to hot pan. Cook until lightly browned, 1-2 minutes on each side. Transfer to a plate. Shrimp will finish cooking in a later step. Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to sear shrimp to high heat and add 1 tsp. olive oil. Add garlic and ginger and cook until aromatic, 30 seconds. Add red bell pepper, green beans, and white portions of green onion and cook until vegetables are crisp tender, 4-6 minutes.
Finish the Stir Fry
Add ginger sesame sauce, ¼ cup water, and shrimp to pan and cook until sauce thickens lightly, 1-2 minutes. Add red pepper flakes (to taste) and season with salt and pepper to taste.
Finish the Dish
Place rice on a plate and top with kung pao shrimp. Garnish with green portions of green onions and peanuts.
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