Veggie Gyoza & Plant-Based Mayo
with Sesame Fries & Japanese Mixed Leaf Salad
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 sesame sweet potato fries with your vegetable gyozas tonight. This one could really be the start of a whole new dynamic pairing!
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
sweet potato fries
1 sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
½ packet
snacking tomatoes
1 packet
celery
1 sprig
spring onion
1 packet
ginger paste
1 packet
vegetable gyoza
(Contains Gluten, Wheat, Sesame; May be present: Soy. )
1 packet
mixed salad leaves
1 packet
japanese-style dressing
(Contains Sesame, Soy;)
1 packet
Plant-Based Mayonnaise
Not included in your delivery
olive oil
1 packet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
¼ cup
water
Nutritional Values
Utensils
Instructions
• 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 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 tightly with foil or a lid. • Cook until the water has evaporated and gyozas are tender and softened, 4-5 minutes.
• 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!
