Veggie Gyoza Stir-Fry
with Garlic Rice & Peanuts
This plant-based stir-fry might sound involved, but thanks to our ready-to-cook veggie gyoza, it comes together with minimal hands-on time. Amp up the Asian-style flavours with zingy ginger and a sesame-infused Japanese 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
3 clove
garlic
1 packet
jasmine rice
1
cucumber
1
carrot
1 bag
green beans
1 packet
Plant-Based Mayonnaise
1 packet
ginger paste
1 packet
vegetable gyoza
(Contains Gluten, Wheat, Sesame; May be present: Soy. )
1 packet
Japanese dressing
(Contains Sesame, Soy;)
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1.25 cup
water (for the rice)
¼ cup
rice wine vinegar
1 tsp
soy sauce
(Contains Gluten, Soy;)
¼ cup
water (for the gyoza)
Nutritional Values
Utensils
Instructions
Finely chop garlic. In a medium saucepan, melt the plant-based butter and a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt, then bring to the boil. Add the 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 all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
While rice is cooking, thinly slice cucumber into half-moons. In a medium bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Add cucumber to the pickling liquid. Add enough water to just cover the cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
Slice carrot into thin sticks. Trim green beans, then slice in half. In a small bowl, combine plant-based mayonnaise, the soy sauce and a dash of water.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and green beans, tossing, until tender, 4-5 minutes. Add ginger paste and remaining garlic and cook until fragrant, 1-2 minutes. Transfer to a plate.
Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook vegetable gyoza, flat-side down, in a single layer, until starting to brown, 1-2 minutes. Add the water (for the gyoza) and cover tightly with foil or a lid. Cook until tender and the water has evaporated, 4-5 minutes. Remove pan from heat. Return cooked veggies to pan. Add Japanese dressing, gently turning gyoza and tossing veggies to coat.
TIP: Watch out! The water may spatter.
Drain pickled cucumber. Divide garlic rice and veggie gyoza stir-fry between bowls. Top with pickled cucumber and soy mayo. Sprinkle with crushed peanuts to serve.
