Sweet Soy Veg Gyoza
with broccoli and rice
These crisp-bottomed gyoza make for an easy and quick meal! A side of savoury sesame broccoli adds extra crunch.
Tags:
Family Friendly
•Quick
•Veggie
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: Wheat, Cereals containing gluten, Soya)
20 grams
Peanuts
(Contains: Peanut)
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
¼ tsp
Salt
2 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3160 kJ
Energy (kcal)755 kcal
Fat23.7 g
of which saturates4.2 g
Carbohydrate120 g
of which sugars21.6 g
Dietary Fiber5.1 g
Protein25.2 g
Cholesterol0.3 mg
Salt5.61 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
•Sieve
•Pan with Lid
•Pot with Lid
Cooking Steps
1
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Rinse the rice to remove excess starch.
- 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).
2
- Trim and thinly slice the radish.
- Pop 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, continuing to stir frequently.
3
- 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), lemongrass paste, half the cornflour (per 2P) and 50ml water (per 2P) in a small bowl.
- Stir vigorously until smooth.
4
- Add the cornflour mixture to the broccoli along with the sesame oil.
- Cook, stirring occasionally until sauce has thickened, 1-2 mins.
- Season with salt and pepper.
5
- Place a pan over 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 carefully to avoid tearing.
6
- Fluff up the rice with a fork and divide between plates.
- Serve topped with broccoli, gyoza and pickled radish.
- Drizzle over the sweet Asian dressing.
- Scatter the peanuts over the top.
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