with Spring Onion
By the time you are done with this one, we can guarantee that each and every bowl will be licked clean. How could they not be, when we've paired char siu veggies with tasty chicken gyozas? Delish! *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Green beans
1 bag
Spring onion
1 sprig
Broccoli & Carrot Mix
1 bag
Ginger paste
1 packet
Boiling water
2.5 cup
Oyster sauce
1 packet
Chilli flakes
pinch
Char siu paste
1 packet
Vinegar
1.5 tsp
Chicken gyoza
1 packet
Soy sauce
1 tbs
• Boil the kettle. • Trim and roughly chop green beans. • Thinly slice spring onion.
• In a large saucepan, heat a drizzle of olive oil over high heat. • Cook broccoli & carrot mix and green beans, tossing, until tender, 6-7 minutes. • Add char siu paste, the soy sauce and ginger paste and cook, stirring, until fragrant, 1 minute. • Stir in the boiling water, oyster sauce and the vinegar and bring to the boil. TIP: Add a dash of water to the pan to help speed up the cooking process.
• Once soup is boiling, add chicken gyozas then reduce to a simmer and cook, uncovered, until tender and heated through, 4-5 minutes. Season to taste.
• Divide Chinese chicken gyozas and veggie soup between bowls. • Top with spring onion and a pinch of chilli flakes (if using) to serve. Enjoy!
1413
kJ
Energy (kJ)
8.5
g
Fat
1.2
g
of which saturates
49.9
g
Carbohydrate
16
g
of which sugars
14.8
g
Protein
2492
mg
Sodium
with Mixed Leaves & Crushed Peanuts
