with Sriracha & Crispy Shallots
Give tasty veggie gyozas some heat with sriracha and you have flavourful potstickers to go with a delicious ginger salad bowl. The salad is so flavourful, you won't even miss the usual rice in this dish. *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Celery
1 packet
Pear
1
Pork & Chive Gyoza
1 packet
Water
0.25 cup
Ginger Lemongrass Paste
1 packet
Soy sauce
1 tbs
Mayonnaise
1 packet
Shredded Wombok
1 packet
Mixed salad leaves
1 packet
Sriracha
1 packet
Crispy shallots
1 sachet
• Finely chop celery. • Thinly slice pear into wedges.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • When the oil is hot, add pork & chive gyozas, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add the water (watch out, it may spatter!) and cover with foil or a lid. • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes. Transfer to a plate.
• In a small heatproof bowl, combine gingerlemongrass paste and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant. Stir in the soy sauce and mayonnaise until combined. • In a large bowl, combine shredded wombok, mixed salad leaves, pear, celery and gingerlemongrass dressing. Season to taste.
• Divide creamy ginger salad between bowls. Top with pork potstickers and drizzle over sriracha. • Sprinkle over crispy shallots. Enjoy!
1856
kJ
Energy (kJ)
444
kcal
Calories
26.2
g
Fat
4.3
g
of which saturates
41.6
g
Carbohydrate
13.6
g
of which sugars
6.4
g
Dietary Fibre
17.7
g
Protein
2163
mg
Sodium
with Lemongrass Coconut Dressing & Crispy Shallots
