Meal Kit

Spicy Orange Brussels Sprouts Fritters

with bok choy fried rice

Prep & Cook Time: 60+ min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Soy, Tree Nuts

Vegetarian
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    ½ cups Tempura Mix
  • ¼ tsp. Red Pepper Flakes
  • 2 Heads of Baby Bok Choy
  • 6 fl. oz. Canola Oil
  • Info
    1 oz. Roasted Salted Cashews
  • 2 Green Onion
  • Info
    2 fl. oz. Orange Sauce
  • ¾ cup Jasmine Rice
  • Info
    1 tsp. Umami Seasoning
  • 4 oz. Shredded Brussels Sprouts

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.

  • Nutrition (per serving)

  • Calories
    1013
  • Carbohydrates
    117g
  • Fat
    58g
  • Protein
    11g
  • Sodium
    2058mg

Recipe Steps

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
  1. 1

    prep

    Remove any discolored outer leaves from bok choy and trim ends. Cut into ¼" strips. Coarsely chop cashews Thinly slice green onions, keep white and green parts separate.

  2. 2

    Make fritter batter

    Place shredded brussels sprouts in microwave safe bowl with ¼ c water and a pinch of salt. Cover with a damp paper towel and microwave on high for 1 min. Transfer to a paper towel plate...... In a mixing bowl add tempura, shredded brussels sprouts , white part of green onion and combine thoroughly. Add ¼ c water and stir till a stiff batter forms add a pinch of salt and pepper and stir to combine If too thick, add additional cold water, 1 Tbsp. at a time, until the consistency is reached..

  3. 3

    cook rice, start bok choy

    "Bring a small pot with rice and 1½ cups water to a boil. While rice cooks, prepare ingredients."
    Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and bok choy stems to hot pan. Stir often until stems just begin to soften, 5-7 minutes, season with half umami seasoning. Add cooked rice and season with remaining umami seasoning. Cook till rice begins to crisp and brown on the edges, 8-10 min. Remove from heat and cover to keep warm.

  4. 4

    Start frtitter

    Place canola oil into medium non stick pan and place over medium high heat. While oil heats, "Line a plate with a paper towel. Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Working in batches, carefully place 2 Tbsp fritter batter at a time in hot oil and cook until golden brown and reach a minimum internal temperature of 145 degrees 2-4 minutes per side. Remove to towel-lined plate." Repeat with remaining fritters. Fry 2-4 fritters at a time.

  5. 5

    Heat up sauce and plate

    In a microwave safe bowl, add orange sauce, a pinch of red pepper flakes and 1 Tbsp water. Cover with a damp paper towel and heat on high for 1 min, till sauce is bubbling. Carefully remove from microwave. Plate according photo, topping fritters with sauce and top with green sliced onion, and chopped cahsews over rice. Bon Appetit!

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