Double Veggie Gyozas & Japanese Mixed Leaf Salad
with Sweet Potato Chunks
- Wheat
- Gluten
- Sesame
- Soy
- Cashew
- Fish
- Eggs
- Milk
- Almond
- May contain traces of allergens
If you want a new side to your standard gyoza meal, then look no further. Instead of rice, or noodles or more gyozas, we came up with the brilliant idea to pair sweet potato chunks with your vegetable gyozas tonight. This one could really be the start of a whole new dynamic pairing!
Ingredients
1
Carrot
1 packet
Ginger Paste
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy May be present: Cashew, Fish, Eggs, Milk, Almond.)
1 packet
Mixed Salad Leaves
1
Snacking Tomatoes
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat)
1
Spring Onion
1 packet
Sweet Potato Chunks
2 packet
Green Vegetable Gyoza
(Contains: Wheat, Gluten, Sesame, Soy)
1
Cucumber
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place sweet potato fries on a lined oven tray. • Drizzle with olive oil, sprinkle with sesame seeds, season with salt and toss to coat. Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, roughly chop snacking tomatoes (see ingredients) and celery. • Thinly slice spring onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook ginger paste and spring onion until fragrant, 1 minute. Transfer to a small bowl. • Add soy sauce mix to ginger oil mixture and stir to combine. Set aside.
• When fries have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add vegetable gyoza, 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 tightly with foil or a lid. • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes. TIP: Cook vegetable gyozas in batches for best results!
• In a medium bowl, combine mixed salad leaves, tomato, celery, Japanese style dressing and a drizzle of olive oil. Season. • Divide sesame fries, vegetable gyozas and Japanese mixed leaf salad between plates. Spoon gyoza sauce over gyozas. • Serve with plant-based mayonnaise. Enjoy!
