Vegetable Gyoza and Miso Brown Rice Bowl
with Japanese spinach salad- Cereals containing gluten
- Soya
- Wheat
- Sulphites
- Sesame
- Fish
- Molluscs
- Peanut
- Sesame
- Celery
- Crustaceans
- Egg
- May contain traces of allergens
This dinner is perfect for those who are craving some Asian-fusion flavours that you can whip together in a flash. Sit back and watch as the sweet chilli mix coats the gyozas perfectly. Ready to be served alongside a vibrant salad and bed of fluffy corn-speckled rice.
Ingredients
1 pack(s)
Sweetcorn
250 grams
Pre-cooked Brown Rice
1 sachet(s)
Sweet Chilli Sauce
10 unit(s)
Vegetable Gyoza
(Contains: Cereals containing gluten, Soya, Wheat May be present: Fish, Molluscs, Peanut, Sesame, Celery, Crustaceans, Egg)
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
1 sachet(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya, Wheat)
1 sachet(s)
Miso Paste
(Contains: Soya)
120 grams
Baby Spinach
1 unit(s)
Cucumber
10 grams
Sesame Seeds
(Contains: Sesame)
1 sachet(s)
Dried Chilli Flakes
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Sugar
Nutrition Values
Utensils
Cooking steps
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
- Drain the sweetcorn in a sieve.
- Mix the cucumber with the chilli flakes (use less if you don't like spice), vinegar and ½ tsp sugar (per 2P) in a bowl.
- Toss occasionally and season to taste with salt and pepper.
- Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
- Once hot, add the gyozas and fry until golden on the bottom (do not shift to avoid tearing), 4-6 mins.
- Add a splash of water, cover and cook for 2-3 mins more.
- Meanwhile, add the spinach to a bowl and pour over boiling water.
- Allow the spinach to wilt, then drain and squeeze out any excess water from the spinach.
- Return back to the bowl and mix with the soy sauce, sesame seeds and a pinch of sugar.
- Mix well, then taste and season with salt and pepper.
- Place a pot over medium high heat with a knob of butter and miso.
- Once the butter is melted, add the corn and brown rice.
- Add a splash of water and toss together, allowing to warm through 4-5 mins.
- Divide miso corn brown rice between bowls.
- Arrange the spinach salad, marinated cucumber, Japanese spinach salad and vegetable gyoza on top.
- Drizzle the sweet chilli sauce over the gyozas.
- Scatter the crispy onion over the top.
