Double Pork Gyoza & Veggie Stir-Fry
with Sesame Ponzu Sauce & Ginger Rice
Cooked in the pan in a matter of minutes, our pork and chive gyoza are perfect for weeknights. In this Japanese-inspired dish, serve them over oyster sauce-tossed greens and zingy rice, then add the finishing touch with a moreish sauce, made with a mix of umami-rich soy, citrusy ponzu, and creamy sesame dressing.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Ginger Paste
1 packet
white rice
(May be present: Wheat, Gluten, Soy. )
1 packet
green beans
1 bunch
Asian greens
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
2 packet
Pork & Chive Gyoza
(Contains Soy, Gluten, Wheat, Mollusc, Sesame;)
1 packet
ponzu
(Contains Soy, Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
1 packet
coriander
1 packet
pickled ginger
Not included in your delivery
olive oil
20 g
butter
1.25 cup
water (for the rice)
¼ cup
water (for the gyoza)
1 packet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
Nutritional Values
Utensils
Instructions
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook ginger paste until fragrant, 1-2 minutes. • Rinse and drain rice. • Add the water (for the rice) and a generous pinch of salt, then bring to the boil. • Add white rice. Stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam , so don't peek!
• While the rice is cooking, trim and roughly chop green beans. • Roughly chop Asian greens.
• When the rice has 15 minutes remaining heat a drizzle of olive oil in a large frying pan over medium-high heat. • Cook green beans, tossing regularly, until tender, 4-5 minutes. • Add Asian greens and cook, tossing, until just wilted, 1 minute. • Add oyster sauce and a splash of water, tossing to combine. • Transfer veggies to a bowl. Cover to keep warm.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • When the oil is hot, add pork & chive gyoza, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add the water (for the gyoza) (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.
TIP: Cook gyozas in batches for best results!
• While the gyozas are cooking, combine soy sauce mix, ponzu sauce and sesame dressing in a small bowl.
• Divide ginger rice and veggie stir-fry between bowls. Top with pork gyozas. Spoon over sesame ponzu sauce. • Tear over coriander and serve with pickled ginger. Enjoy!