Name: Schezwan Glazed Vegetable Gyoza with carrot & edamame fried cauliflower rice
Total time: 10 min
Yield: 2
Cuisine: Asian
Ingredients: 250 grams Cauliflower Rice; 10 unit(s) Vegetable Gyoza; 1 unit(s) Onion; 2 unit(s) Carrot; 80 grams Edamame Beans; ½ sachet(s) Ground Cinnamon; 1 sachet(s) Dried Chilli Flakes; 2 unit(s) Garlic; 1 sachet(s) Soy Sauce; 75 grams Szechuan Paste; 1 sachet(s) Sesame Seeds; to taste Salt; to taste Pepper; to taste Oil; to taste Water

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Recipes

Asian Recipes

Schezwan Glazed Vegetable Gyoza

with carrot & edamame fried cauliflower rice

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Tags:

Family Friendly

•Calorie Smart

•Veggie

•Super Quick

Allergens:

Cereals containing gluten

•Soya

•Wheat

•Sesame

The quantities provided above are averages only.

Total10 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

250 grams

Cauliflower Rice

10 unit(s)

Vegetable Gyoza

(Contains: Cereals containing gluten, Soya, Wheat May be present: Fish, Molluscs, Peanut, Sesame, Celery, Crustaceans, Egg)

1 unit(s)

Onion

2 unit(s)

Carrot

80 grams

Edamame Beans

(Contains: Soya)

½ sachet(s)

Ground Cinnamon

1 sachet(s)

Dried Chilli Flakes

2 unit(s)

Garlic

1 sachet(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

75 grams

Szechuan Paste

1 sachet(s)

Sesame Seeds

(Contains: Sesame May be present: Cereals containing gluten, Peanut, Nuts)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)1666 kJ

Energy (kcal)398 kcal

Fat14 g

of which saturates1.9 g

Carbohydrate48.7 g

of which sugars15.1 g

Dietary Fiber9.2 g

Protein18.4 g

Cholesterol0 mg

Salt2.06 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Pan with Lid

Cooking Steps

Trim the carrot, then chop into 2cm chunks.

Halve, peel and chop the onion into small pieces.

Peel and grate the garlic (or use a garlic press).

Trim and thinly slice the scallion.

Place a large pot over high heat with a drizzle of oil. Add the carrot, onion and fry for 4-5 mins. Season with salt and pepper. Reduce the heat to a medium-high and add the garlic and half the cinnamon (per 2P) and fry for 30 secs.

Add a splash of water and cover and cook for another 4-5 mins, until the carrot is tender.

Then add the cauli rice, edamame, chilli flakes (add less if you dont like the heat), soy sauce and half the szechuan paste.
Allow to warm through for 2-3 mins. Season to taste with salt and pepper.

Meanwhile, place a pan on medium-high heat with a drizzle of oil.

Once hot, add the gyoza and fry on one side 4-6 mins, until crispy at the bottom.
Add a splash of water and the remaining szechuan sauce, cover and cook for 2-3 mins more. TIP: Turn the gyozas carefully to avoid tearing.

Divide the edamame and cauli rice between bowls and top with the pan dried veggie gyoza. Scatter over the sesame seeds.