Gochujang Sugar-Glazed Shrimp with Seasoned Rice

Updated at: Thu, 17 Aug 2023 11:31:10 GMT

Step 1

Before starting, wash and dry all produce. Add 1 1/4 cups water to a medium pot. Cover and bring to a boil. Once boiling, add rice, 1/4 tsp salt and 1 tsp Moo Shu Spice Blend to the boiling water. Stir to combine, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.

Step 2

While the rice cooks, core, then cut pepper into 1/4-inch slices. Cut bok choy into 1/2-inch pieces. Peel, then mince or grate garlic. Drain and rinse shrimp using a strainer, then pat dry with paper towels.

Step 3

Whisk together soy sauce mirin blend, garlic, sriracha, cornstarch, gochujang, 1 tsp sugar, 1/2 cup water in a medium bowl. Set aside.

Step 4

Heat a large non-stick pan over medium heat. When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. Transfer to a plate and set aside. Increase heat to medium-high. Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then peppers and bok choy. Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min.

Step 5

Transfer veggies to another medium bowl and set aside. Add 1/2 tbsp oil to the same pan, then shrimp and glaze. Cook, stirring occasionally, until shrimp just turn pink and glaze thickens slightly, 3-4 min. Add veggies and stir to combine.

Step 6

Fluff rice with a fork, then stir in half the sesame seeds. Season with salt. Divide rice between bowls, then top with shrimp and veggies. Sprinkle remaining sesame seeds over top.

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