Pork Gyoza & Veggie Stir-Fry
with Sesame Ponzu Sauce & Ginger Rice
- Milk
- Gluten
- Molluscs
- Wheat
- Soy
- Sesame
- Sulphites
- Eggs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Eggs
- Milk
- Cashew
- Walnut
- Almond
- Macadamia
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.
Ingredients
1 packet
ginger paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy)
1 bag
green beans
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
Pork & Chive Gyoza
(Contains: Soy, Gluten, Wheat, Molluscs, Sesame)
1 packet
ponzu
(Contains: Soy, Sulphites May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia)
1 packet
sesame dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk)
1 packet
pickled ginger
1 bunch
Asian greens
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk)
1.25 cup
water (for the rice)
¼ cup
water (for the gyoza)
1 packet
soy sauce mix
(Contains: Soy, Gluten, Wheat)
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook ginger paste until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt, then bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat • Keep covered until rice is tender and water is absorbed, 10-15 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, 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 a medium-high heat with a generous drizzle of olive oil. • Cook pork & chive gyoza until starting to brown, 1-2 minutes. • Add the water (for the gyoza), then cover with foil or a lid. • Cook until water is evaporated and wontons are tender and heated through, 4-5 minutes.
TIP: Watch out! The water may spatter.
• While the gyoza 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 gyoza. Spoon over sesame ponzu sauce. • Serve with pickled ginger. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The sesame ponzu sauce is a standout, though some found it quite intense or salty — using about half works well. The ginger rice was a pleasant surprise for many, with a warm, balanced flavour that the whole family enjoyed.
- Ease of prep: This is a quick, straightforward weeknight meal that even younger or less experienced cooks handled with ease.
- Suggestions: Some reviewers suggest adding chilli for extra heat, or swapping in extra vegetables like carrot and zucchini alongside or instead of the rice. One reviewer noted that steaming the gyoza rather than pan-frying kept them softer, which is worth trying if you prefer a more tender result.
- Portions: A number of customers felt the gyoza quantity was on the smaller side and would have welcomed more, along with a greater volume of vegetables.
