with Sriracha & Crispy Shallots
Give tasty veggie gyozas some heat with a sriracha-mayo drizzle 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.* *We’ve replaced the cucumber in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Tomato
1
Pear
1
Vegetable gyoza
1 packet
Water
0.25 cup
Ginger Lemongrass Paste
1 packet
Soy sauce
1 tbs
Sriracha
1 packet
Mayonnaise
1 packet
Shredded Wombok
1 packet
Mixed salad leaves
1 packet
Crispy shallots
1 sachet
• Slice tomato into wedges. • Thinly slice pear into wedges.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, add vegetable 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 a lid (or foil). • Cook until the water has evaporated and gyozas are tender and softened, 4-5 minutes. Transfer to a plate.
• In a small microwave-safe bowl, combine gingerlemongrass paste and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant. • SPICY! Use less sriracha if you’re sensitive to heat! Stir in the soy sauce, sriracha and mayonnaise, until combined. • In a large bowl, combine shredded wombok, mixed salad leaves, pear and tomato. Add soy ginger dressing and toss to combine.
• Divide ginger wombok salad between bowls. • Top with veggie potstickers. • Sprinkle over crispy shallots to serve. Enjoy!
2093
kJ
Energy (kJ)
500
kcal
Calories
29.4
g
Fat
4.7
g
of which saturates
59
g
Carbohydrate
16.6
g
of which sugars
6.2
g
Dietary Fibre
9.8
g
Protein
1170
mg
Sodium
