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Export 11 ingredients for grocery delivery
Step 3
Before You Cook
Step 12
If using any fresh produce, thoroughly rinse and pat dry
Step 23
Ingredient(s) used more than once: green beans
Step 31
Cooking Guidelines
Step 32
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Step 35
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Step 38
Seafood 145° F |
Step 41
Chicken 165° F |
Step 44
Ground Beef 160° F |
Step 47
Ground Turkey 165° F |
Step 50
Ground Pork 160° F
Step 64
Cook the Rice
Step 65
Bring a small pot with rice, a pinch of salt, and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Step 66
Remove from burner and set aside.
Step 67
While rice cooks, prepare ingredients.
Step 77
Prepare the Ingredients
Step 78
Stem, seed, remove ribs, and cut green bell pepper into ¼" dice.
Step 79
Peel and cut shallot into ¼" dice.
Step 80
Trim and slice white portions of green onions into ½" pieces. Thinly slice remaining green onions, keeping white and green portions separate.
Step 81
Pat shrimp dry.
Step 82
If using flank steak, separate into a single layer and pat dry. If using chicken thighs, pat dry and season all over with a pinch of salt. (Don't worry about trimming. Excess fat will render while cooking and add flavor.) Season either all over with a pinch of salt.
Step 92
Cook the Shrimp
Step 93
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Working in batches, add shrimp to hot pan and cook on one side until browned, 2-3 minutes.
Step 94
Transfer to a plate. Keep pan over medium-high heat. Shrimp will finish cooking in a later step.
Step 95
If using chicken thighs or flank steak, follow same instructions, stirring occasionally until browned and no pink remains, 4-6 minutes.
Step 96
Reserve pan; no need to wipe clean.
Step 106
Make the Sauce
Step 107
Add 1 Tbsp. olive oil, shallot, green bell pepper, white portions of green onions, and pineapple to hot pan. Cover, and stir occasionally until tender, 3-4 minutes.
Step 108
Str in tomato paste, soy sauce, sweet chili sauce, ¼ cup water, and a pinch of pepper. Bring to a boil.
Step 118
Finish the Dish
Step 119
Once boiling, add shrimp and any accumulated juices to pan. Stir occasionally until sauce coats shrimp and shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Step 120
If using chicken thighs, follow same instructions and cook until chicken reaches a minimum internal temperature of 165 degrees, 1-2 minutes. If using flank steak, follow same instructions and cook until heated through, 1-2 minutes.
Step 121
Plate dish as pictured on front of card, topping rice with shrimp mixture, and garnishing with green portions of green onions and crispy rice noodles. Bon appétit!