Quick Pan-Fried Veg Gyoza

Name: Quick Pan-Fried Veg Gyoza with broccoli and rice
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 150 grams Jasmine Rice; 1 unit(s) Broccoli; 20 milliliter(s) Sesame Oil; 1 sachet(s) Garlic, Ginger & Lemongrass Paste; 1 sachet(s) Soy Sauce; 10 grams Cornflour; 125 grams Radish; 2 sachet(s) Sweet Asian Sauce; 20 grams Peanuts; 1 sachet(s) Red Wine Vinegar; 10 unit(s) Vegetable Gyoza; to taste Salt; to taste Pepper; to taste Oil; to taste Water; ¼ tsp Salt; 2 tsp Sugar

with broccoli and rice

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https://www.hellofresh.ca/recipes/market/pan-fried-chicken-gyoza-65662704abeedae553059153

Tags:

Veggie

•Family Friendly

•Quick

Allergens:

Sesame

•Wheat

•Cereals containing gluten

•Soya

•Peanut

•Sulphites

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

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: Wheat, Cereals containing gluten, Soya)

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)

10 unit(s)

Vegetable Gyoza

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

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

Energy (kJ)2975 kJ

Energy (kcal)711 kcal

Fat23.9 g

of which saturates4.5 g

Carbohydrate112.4 g

of which sugars11.9 g

Dietary Fiber4.5 g

Protein22.5 g

Cholesterol0.3 mg

Salt5.38 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

•Pan with Lid

•Pot with Lid

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.