Quick Pan-Fried Veg Gyoza
with broccoli and rice
The quantities provided above are averages only.
Ingredients
150 grams
Jasmine Rice
1 unit(s)
Broccoli
20 milliliter(s)
Sesame Oil
(Contains Sesame)
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
10 grams
Cornflour
125 grams
Radish
2 sachet(s)
Sweet Asian Sauce
(Contains Soya, Wheat May be present Crustaceans)
20 grams
Peanuts
(Contains Peanut May be present Nuts, Sesame, Cereals containing gluten)
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
¼ tsp
Salt
2 tsp
Sugar
Nutrition Values
Utensils
Cooking Steps
Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
Stir in the rice and bring to the boil.
Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Trim and thinly slice the radish.
Pop the radish into a small bowl along with the red wine vinegar, 1 tsp sugar (per 2P) and ¼ tsp salt (per 2P). Mix together and set aside, keep stirring frequently.
Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
Place a pan over high heat with a drizzle of oil. Once hot, add the broccoli and fry for 2-3 mins.
Meanwhile, combine, soy sauce, 1 tsp sugar (per 2P), ginger, garlic, lemongrass paste, half the cornstarch (per 2P) and 50ml water (per 2P) in a small bowl, then whisk until smooth.
Add the cornstarch mix and sesame oil to the broccoli. Cook, stirring occasionally until sauce has thickened, 1-2 min. Season with salt and pepper.
Place a pan on medium-high heat with a drizzle of oil.
Once hot, add the gyozas and fry until golden on the bottom, 4-6 mins.
Add a splash of water, cover and cook for another 2-3 mins.
Tip: Turn the gyozas carefully to avoid tearing.
Divide the rice between plates and serve topped with the broccoli, vegetable gyoza and pickled radish. Drizzle over the sweet Asian dressing. Scatter over the peanuts.
