Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, cut the Tenderstem® broccoli into thirds.

Peel and grate the garlic (or use a garlic press).

In a measuring jug, combine the ketjap manis, rice vinegar and cornflour. Mix well until smooth.

Once smooth, stir in the ketchup, sugar and water for the sauce (see pantry for all three amounts). Season with salt and pepper and mix until combined. Set your stir-fry sauce aside for now. 

Heat a drizzle of oil in a large frying pan on low heat.

Once hot, add the gyozas and fry until golden, 3 mins.

Add 4 tbsp of water to the pan and cover with a lid (or foil). Cook until piping hot, 3 mins more.

Transfer to a bowl and cover to keep warm.

Wipe out the (now empty) pan and pop it back on medium heat with a generous drizzle of oil. 

Once hot, add the Tenderstem® and mushrooms. Stir-fry for 7-8 mins until the veg is tender.

Next, add the garlic and stir-fry for 30 secs. 

Add your stir-fry sauce to the pan and simmer, continuously stirring, until the sauce has just thickened, 1 min. 

Remove from the heat. Taste and season with salt and pepper if needed. Add a splash more water if the sauce needs loosening a little. 

Gently stir your gyozas through the sauce until coated.

Share the rice out between your bowls.

Gently spoon over the stir-fried veg and gyozas. Drizzle over any remaining sauce from the pan. 

Enjoy!