Veggie Gyoza & Peanut Rice

Name: Veggie Gyoza & Peanut Rice with Garlic Veggies & Plant-Based Soy Aioli
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 1 packet jasmine rice; ½ red onion; ¼ cup rice wine vinegar; 1 carrot; 1 bag Asian greens; ½ tin baby corn spears; 2 clove garlic; 1 packet plant-based aioli; 1 tsp soy sauce; 1 packet vegetable gyoza; 1 packet crushed peanuts; 1.25 cup water (for the rice); ¼ cup water (for the gyoza); 1 packet Japanese dressing

with Garlic Veggies & Plant-Based Soy Aioli

Up to 180$ + Free Treats / Extras for Life

It's easy to make an impressive plant-based dinner when you have our veggie gyoza handy! Team them with a medley of components that offer the perfect balance of flavours and textures: zingy pickled onion, fragrant jasmine rice with some nuttiness and crunch from the peanuts, plus crisp and subtly sweet veggies. Add the finishing touch with an umami-rich 'aioli'.

Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!

Tags:

Plant Based

•Climate Superstar

Allergens:

Gluten

•Soy

•Wheat

•Sesame

•Peanuts

The quantities provided above are averages only.

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.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

red onion

carrot

1 bag

Asian greens

½ tin

baby corn spears

2 clove

garlic

1 packet

plant-based aioli

1 packet

vegetable gyoza

(Contains: Gluten, Wheat, Sesame; May be present: Soy.)

1 packet

crushed peanuts

(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

1 packet

Japanese dressing

(Contains: Soy, Sesame;)

Not included in your delivery

olive oil

¼ cup

rice wine vinegar

1 tsp

soy sauce

(Contains: Gluten, Soy;)

1.25 cup

water (for the rice)

¼ cup

water (for the gyoza)

Nutritional Values

Energy (kJ)3681 kJ

Fat35.7 g

of which saturates3.7 g

Carbohydrate117.3 g

of which sugars17.3 g

Protein18.2 g

Sodium888 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Pan

Cooking Steps

• In a medium saucepan, bring the water (for the rice) 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!

• Meanwhile, thinly slice red onion (see ingredients). • In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add to the pickling liquid. Add enough water to just cover onion. Set aside.

• Slice carrot into thin sticks. Roughly chop Asian greens. Finely chop garlic. Drain baby corn spears (see ingredients). • In a small bowl, combine plant-based aioli and the soy sauce. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Stir-fry carrot and baby corn spears until tender, 4-6 minutes. • Add Asian greens and garlic and cook until fragrant, 1-2 minutes. • Remove from heat. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add vegetable 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 a lid or foil. • Cook until water is evaporated and gyoza are tender and softened, 4-5 minutes.

• Drain pickled onion. Stir crushed peanuts and Japanese dressing through the rice. • Divide peanut rice, garlic veggies and veggie gyoza between bowls. Top with some pickled onion. • Drizzle with plant-based soy aioli to serve. Enjoy!