Cruciferous vegetables add big crunch to saucy stir-fries, but bite-size Brussels offer a fresh twist, along with a crush of local walnuts.
Contains: wheat, soy, tree nuts, crustacean shellfish.
Note: The shrimp may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Peeled, deveined shrimp (see note)
Black bean sauce
Chopped and toasted walnuts
What You'll Need
Chile flakes (optional)
Trim the Brussels sprouts and cut them in half lengthwise. Thinly slice a handful of scallions. Drain the shrimp and pat dry with paper towels.
In a large wok or sauté pan over medium-high heat, warm 2 tablespoons vegetable oil. Add the shrimp and stir-fry until pink and tightly furled, 3 minutes. Transfer the shrimp and any juices to a bowl and set aside.
Return the pan to the heat and add another 2 tablespoons canola oil. Add the Brussels sprouts and stir-fry until lightly browned and nearly tender, 5 minutes.
Return the shrimp to the pan and turn down the heat to low. Add the black bean sauce and some of the walnuts and stir to combine. Add a pinch of chile flakes, if you like a little heat.
Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.
Heap the rice on plates and spoon the stir-fry over. Sprinkle with the scallions and serve warm.