Veggie Teriyaki Gyoza
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Veggie Teriyaki Gyoza

with sweetcorn rice

Tags:
Veggie
Quick
Calorie Smart
Family Friendly
Allergens:
Soya
Wheat
Cereals containing gluten

The quantities provided above are averages only.

Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

150 grams

Jasmine Rice

1 unit(s)

Carrot

100 grams

Green Beans

1 sachet(s)

Teriyaki Sauce

(Contains Soya, Wheat)

1 pack(s)

Coconut Milk

1 unit(s)

Ginger

1 pack(s)

Sweetcorn

2 sachet(s)

Thai Style Spice Mix

1 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

1 unit(s)

Chilli

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

Butter

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Nutrition Values

Energy (kJ)3380 kJ
Energy (kcal)808 kcal
Fat26.8 g
of which saturates15.5 g
Carbohydrate119 g
of which sugars26.9 g
Dietary Fiber6 g
Protein19.1 g
Cholesterol0 mg
Salt5.76 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
Grater
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. 
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

Drain the sweetcorn in a sieve. Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.

Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Trim the green beans. 

Halve the chilli and discard the core and seeds. Finely chop.

3

Place a large pan over high heat with a drizzle of oil. Add the carrot and and beans nd fry for 5-6 mins. Season with salt and pepper. Add a splash of water, cover and cook until tender, 2-3 mins. Once cooked, remove from the pan and set aside.

Return the pan to medium heat with a drizzle of oil. Add the ginger and thai spice and fry for 30 secs. Add the teriyaki, coconut milk, half the chilli (use less you dont like the heat) and ketjap manis. Bring to a simmer. Season to taste with salt and pepper. 

4

Add the the gyozas to the sauce. Cover and cook for 3-5 mins.
Turn the gyozas and cook for another 2-3 mins.
Tip: Turn the gyozas carefully to avoid tearing.

5

Once the rice is cooked. Carefully stir through the drained sweetcorn and a knob of butter. Season to taste with salt and pepper. 

6

Divide sweetcorn rice between bowls. Top with pan-fried veggies and veggie gyoza. Spoon any remaining sauce and chili over the gyozas.