[Convenience AOR] Prawn Wontons & Ginger Veggie Stir-Fry
with Sesame Ponzu Sauce & Rice
- Crustaceans
- Eggs
- Gluten
- Molluscs
- Sesame
- Wheat
- Soy
- Sulphites
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
- Almond
- Cashew
- Eggs
- Macadamia
- Walnut
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Prawn & Chive Wonton
(Contains: Crustaceans, Eggs, Gluten, Molluscs, Sesame, Wheat; May be present: Soy.)
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Wheat, Soy; May be present: Milk.)
1 packet
Ponzu
(Contains: Soy, Sulphites; May be present: Milk, Almond, Cashew, Eggs, Macadamia, Walnut.)
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
Soy Sauce Mix
(Contains: Gluten, Wheat, Soy;)
1 packet
Ginger Paste
1 packet
Pickled Ginger
1 packet
Green Veg Mix
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and return to saucepan. TIP: The rice will finish cooking in its own steam , so don't peek!
• Meanwhile, heat a drizzle of olive oil in a large frying pan over medium-high heat. • Cook green veg mix, tossing, until tender, 4-5 minutes. Add ginger paste, and cook until fragrant, 1 minute. • Stir in oyster sauce and a splash of water, tossing until combined, 1 minute. • Transfer veggies to a bowl. Cover to keep warm.
If you've swapped to Prawn & chive wontons, follow steps as stated on the card.
• While the gyoza are cooking, combine soy sauce mix, ponzu sauce and sesame dressing in a small bowl. • Stir the butter through rice, until coated. Season to taste. • Divide rice and ginger veggie stir-fry between bowls. Top with pork gyoza. Spoon over sesame ponzu sauce. • Serve with pickled ginger. Enjoy!
