Chinese Spiced Chicken Gyoza & Veggie Soup
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 bag
green beans
1 sprig
spring onion
1 bag
Broccoli & Carrot Mix
1 packet
ginger paste
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
pinch
chilli flakes
1 packet
char siu paste
(Contains: Soy;)
1 packet
chicken gyoza
(Contains: Gluten, Molluscs, Wheat, Soy, Sesame;)
Not included in your delivery
olive oil
2.5 cup
boiling water
1.5 tsp
vinegar (white wine or rice wine)
1 tbs
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• 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!
