- 48 oz Mahatma Rice
- 1 Stir Fry Veggie Kit
- 4 tbsp canola oil, divided
- Kosher salt and freshly ground black pepper
- 1 lb Peeled/Deveined Shrimp
- 1 pouch Saffron Road Lemongrass Basil Simmer Sauce
- fresh basil, chopped
Stir Fry Veggie Kit:
- 1 c Napa Cabbage
- 1 c Bok Choy
- ½ red bell pepper, diced
- 1 c mushrooms, sliced
- 1 c yellow squash, cubed
- 1 c broccoli florets
- 12 snow peas
- ⅓ red onion, diced
- 10 asparagus stalks, cut in half
Cook rice to package directions. Chop vegetables into smaller, bite-sized pieces.
Heat 2 tbsp. oil in a large skillet over medium-high heat until it shimmers. Add vegetables, season with salt and pepper, and sauté 5-7 minutes until softened. Reduce heat to medium if vegetables begin to burn. Remove to plate and set aside.
In the same pan, add remaining 2 tbsp. oil until it shimmers. Add shrimp, season with salt and pepper and cook on all sides until barely pink, 2-3 minutes.
Reduce heat to medium and add sauce, stirring to combine. Return vegetables to pan and stir to combine. Simmer until warmed through, about 5 minutes.
Serve stir fry mixture over cooked rice with a sprinkling of chopped fresh basil.
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