The quantities provided above are averages only.
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)
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
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.