Stir Fry

30 minutes
Serves 4
Available from June 3rd - June 9th

Meal Includes:

Our healthy, simple, and simply delectable stir fry meal is back! Choose from a variety of savory sauces to pair with our chicken breast strips or shrimp. Fresh, pre-cut veggies make this recipe a snap.

  • CHOOSE ONE: 1 ½ lb Chicken Breast Strips or 1 lb Raw Peeled/Deveined Shrimp (51-60 per pound)

  • CHOOSE ONE: 12 oz The Fresh Market Asian Sauce, Select Varieties

  • CHOOSE ONE: 16 oz The Fresh Market Organic Rice or 16 oz Cauliflower Rice, Select Varieties

  • CHOOSE ONE: 8-9 oz Vegetable Spring Rolls, Pork Pot Stickers or Chicken Pot Stickers

  • GET ONE: 16 oz Stir Fry Veggie Kit

Our Favorite Way To Serve It Up

In this week’s featured recipe, we sear crisp vegetables with shrimp before simmering the mixture in The Fresh Market Thai Peanut Sauce. The flavorful marinade enhances meat and veggies without being too overpowering. Scroll down for step-by-step instructions on how to prepare our recipe for Stir Fry in less than 30 minutes.


  • The Fresh Market Organic Rice
  • 4 tbsp canola oil, divided*
  • 1 Stir Fry Veggie Kit
  • Kosher salt and freshly ground pepper*
  • 1 lb Peeled/Deveined Shrimp
  • 1 c The Fresh Market Thai Peanut Sauce
  • Chives, for serving*


1Stir Fry

Cook rice to package directions.

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 1 c of The Fresh Market Thai Peanut Sauce, stirring to combine, add more if desired. 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 freshly sliced chives.

2Cauliflower Rice Cooking Instructions

Heat a large skillet over medium high heat. Add 2 tbsp extra virgin olive oil. Add cauliflower rice and sauté for about 5 minutes, stirring frequently.

3Pot Sticker Cooking Instructions

Heat 1 tbsp canola oil* in skillet over medium heat. Gently add Pot stickers and fry for 2 minutes or until the bottom is golden brown. Add 2 tbsp water to skillet and cover. Reduce heat to low and simmer 3 minutes or until water evaporates. Use caution when adding water to hot oil as oil will pop.

4Spring Roll Cooking Instructions

Preheat oven to 400°F. Place Spring Rolls on a sheet pan and bake 5-6 minutes on one side. Turn and bake 5-6 minutes until crispy. For crispier skins, spray Spring Rolls with cooking oil prior to baking.

*Product not included with Little Big Meal