Veggie Potstickers & Ginger Wombok Salad
with Sriracha & Crispy Shallots- Gluten
- Wheat
- Sesame
- Soy
- Eggs
- Soy
- May contain traces of allergens
Give tasty veggie gyozas some heat with sriracha and you have flavourful potstickers to go with a delicious ginger salad bowl. The salad is so flavourful, you won't even miss the usual rice in this dish. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
celery
1
pear
1 packet
vegetable gyoza
(Contains: Gluten, Wheat, Sesame; May be present: Soy.)
1 packet
Ginger Lemongrass Paste
1 packet
mayonnaise
(Contains: Eggs;)
1 packet
Shredded Wombok
1 packet
Mixed Salad Leaves
1 packet
Sriracha
(May be present: Soy.)
1 sachet
Crispy Shallots
Not included in your delivery
olive oil
¼ cup
water
1 tbs
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• Finely chop celery. • Thinly slice pear into wedges.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • When the 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 with foil or a lid. • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes. Transfer to a plate.
• In a small heatproof bowl, combine ginger lemongrass paste and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant. Stir in the soy sauce and mayonnaise until combined. • In a large bowl, combine shredded wombok, mixed salad leaves, pear, celery and ginger lemongrass dressing. Season to taste.
• Divide ginger wombok salad between bowls. • Top with veggie potstickers and drizzle over sriracha. • Sprinkle over crispy shallots to serve. Enjoy!
