with Peanuts & Sriracha Soy Sauce
Who would have thought crispy pork gyozas team delightfully with a bed of bright, crunchy slaw for a textural treat and exciting combo of flavours?! Don't forget a drizzle of sriracha soy sauce and sprinkling of peanuts for a kick of heat and even more crunch. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Apple
1
Garlic
2 clove
Spring onion
1 sprig
Sriracha
1 packet
Soy sauce mix
1 packet
Pork & Chive Gyoza
1 packet
Mayonnaise
1 packet
Soy sauce
0.5 tsp
Shredded cabbage mix
1 packet
Baby spinach leaves
1 packet
Crushed peanuts
1 packet
• Thinly slice apple into wedges. • Finely chop garlic. • Thinly slice spring onion. • SPICY! Use less sriracha if you're sensitive to heat! In a small bowl, combine sriracha and soy sauce mix. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer to a large bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add pork & chive gyozas, flat-side down, in a single layer. Cook until starting to brown, 1-2 minutes. • Add a splash of water (watch out, it may spatter!) and cover with a lid (or foil). Cook until gyozas are tender and water has evaporated, 4-5 minutes. TIP: Cook gyozas in batches if your pan is getting crowded.
• Meanwhile, to the garlic oil, add mayonnaise, the soy sauce and a pinch of salt and pepper. • Add shredded cabbage mix, baby spinach leaves and apple. Toss to coat.
• Divide pear slaw between bowls. • Top with pan-fried gyozas. • Drizzle over sriracha soy sauce. • Garnish with crushed peanuts and spring onion to serve. Enjoy!
1977
kJ
Energy (kJ)
473
kcal
Calories
24.6
g
Fat
3.1
g
of which saturates
38.7
g
Carbohydrate
14.2
g
of which sugars
8.9
g
Dietary Fibre
20.9
g
Protein
2181
mg
Sodium
