Quick Pan-Fried Pork Gyozas, Beef & Apple Slaw
with Peanuts & Sriracha Soy Sauce- Soy
- Gluten
- Wheat
- Molluscs
- Sesame
- Eggs
- Peanuts
- Soy
- May contain traces of allergens
- Cashew
- Almond
- Walnut
- Macadamia
- Gluten
- Milk
- Sesame
- Wheat
- Brazil nut
- Traces of Cashew
- Hazelnut
- Pecan
- Pine Nut
- Pistachio
Who would have thought crispy pork gyozas and beef strips team delightfully with a bed of bright, crunchy slaw for a textural treat and exciting combo of flavours?! Don't forget a drizzle of sriracha soy sauce and sprinkling of peanuts for a kick of heat and even more crunch. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
apple
1 packet
sriracha
(May be present: Soy.)
1 packet
garlic paste
1 packet
Pork & Chive Gyoza
(Contains: Soy, Gluten, Wheat, Molluscs, Sesame;)
1 packet
coconut sweet chilli mayonnaise
(Contains: Eggs; May be present: Cashew, Almond, Walnut, Macadamia.)
1 packet
shredded cabbage mix
1 packet
baby spinach leaves
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Soy, Almond, Walnut, Macadamia, Gluten, Milk, Sesame, Wheat, Brazil nut, Cashew, Hazelnut, Pecan, Pine Nut, Pistachio.)
1 packet
coriander
1 packet
beef strips
Not included in your delivery
olive oil
1 packet
soy sauce mix
(Contains: Soy, Gluten, Wheat;)
Utensils
Cooking Steps
• Thinly slice pear into wedges. • SPICY! Use less sriracha if you're sensitive to heat! In a small bowl, combine sriracha and soy sauce mix. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic paste until fragrant, 1 minute. Transfer to a large bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add pork & chive gyozas, flat-side down, in a single layer. Cook until starting to brown, 1-2 minutes. • Add a splash of water (watch out, it may spatter!) and cover with a lid or foil. Cook until dumplings are tender and water has evaporated, 4-5 minutes. • Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cook in batches if your pan is getting crowded.
• Meanwhile, to the garlic oil, add coconut sweet chilli mayonnaise, and a pinch of salt and pepper. • Add shredded cabbage mix, baby spinach leaves and pear. Toss to coat.
• Divide pear slaw between bowls. • Top with beef and pan-fried gyozas. Drizzle over sriracha soy sauce. • Garnish with crushed peanuts and spring onion. Enjoy!
