Veggie Potstickers & Sesame-Miso Salad
with Garlic Chilli Oil & Crispy Shallots- Soy
- Gluten
- Wheat
- Eggs
- Sesame
- Gluten/Gluten
- May contain traces of allergens
- Milk
- Soy
Flavour is guaranteed in this Asian fusion dish. With veggie potstickers, miso rainbow salad and an easy garlic chilli oil, this umami dish easily gets our tick of approval.
Ingredients
1
cucumber
½
lemon
1 packet
miso paste
(Contains: Soy, Gluten, Wheat;)
1 packet
sesame dressing
(Contains: Soy, Gluten, Wheat, Eggs, Sesame; May be present: Milk.)
1 packet
garlic paste
pinch
Chilli Flakes
1 packet
vegetable gyoza
(Contains: Gluten, Wheat, Sesame; May be present: Soy.)
1 packet
deluxe salad mix
1 packet
mixed salad leaves
1 sachet
crispy shallots
Not included in your delivery
olive oil
½ tbs
honey
½ tbs
low sodium soy sauce
(Contains: Soy, Gluten/Gluten;)
¼ tsp
brown sugar
¼ cup
water
Utensils
Cooking Steps
• Thinly slice cucumber into rounds. • Slice lemon into wedges. • In a large bowl, combine miso paste, sesame dressing, the honey and a squeeze of lemon juice. Set aside.
• In a small heatproof bowl, combine garlic paste, the low sodium soy sauce, brown sugar and a pinch of chilli flakes (if using). • In a large frying pan, heat olive oil (1 tbs for 2 people / 2 tbs for 4 people) over high heat, until just smoking, 30 seconds-1 minute, then carefully pour the oil over the garlic mixture. Set aside.
TIP: The hot oil will bubble up and 'cook' the garlic.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add vegetable gyozas, 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 a lid (or foil). • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes.
• To bowl with miso dressing, add deluxe salad mix, mixed salad leaves and cucumber, tossing to coat. Season to taste. • Divide sesame-miso salad between bowls. Top with veggie potstickers. • Garnish with crispy shallots. • Serve with garlic chilli oil and remaining lemon wedges. Enjoy!
