All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
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
Cook the Rice
Bring a small pot with jasmine rice and 11/2 cup water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.Remove from burner and set aside.While rice cooks, prepare ingredients.
Prepare the Ingredients
Remove strings from snap peas, if necessary.
Stem mushrooms and quarter caps.Pat shrimp dry, and season with 1/4 tsp. salt and a pinch of pepper.
Sear the Shrimp
Heat 1 Tbsp. olive oil in a large non-stick pan over medium-high heat.
Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.Remove shrimp to a plate.Reserve pan; no need to wipe clean
Cook the Vegetables
Return pan used to cook shrimp to medium-high heat and add 1 Tbsp. olive oil.
Add mushrooms and snap peas to hot pan and cook until peas are crisp-tender and lightly browned, 3-4 minutes.
Finish the Dish
Stir shrimp, sambal, stir-fry sauce, and sugar into pan.
Bring to a boil. Boil, 30-60 seconds. Remove from burner.Plate dish as pictured on front of card. Bon appétit!
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