Veggie Potstickers & Sesame-Miso Wombok Salad
with Garlic Oil & Wasabi Peas
- Gluten
- Soy
- Wheat
- Eggs
- Sesame
- May contain traces of allergens
- Milk
- Pistachio
- Pecan
- Pine nut
- Macadamia
- Peanuts
- Sesame
- Almond
- Soy
- Walnut
- Wheat
- Brazil nut
- Gluten
- Hazelnut
- Cashew
Flavour is guaranteed in this Asian fusion dish. With veggie potstickers, sesame-miso salad and an easy garlic oil, this umami dish easily gets our tick of approval. Don't forget the necessary kick provided by the wasabi peas!
Ingredients
1
Cucumber
1
Lime
2
Garlic
1 packet
Miso Paste
(Contains: Gluten, Soy, Wheat)
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk)
1 packet
Green Vegetable Gyoza
(Contains: Wheat, Gluten, Sesame, Soy)
1 packet
Shredded Wombok
1 packet
Mixed Salad Leaves
1 packet
Coriander
1 packet
Pickled Ginger
1
Wasabi Peas
(May be present: Pistachio, Pecan, Pine nut, Macadamia, Peanuts, Sesame, Almond, Soy, Walnut, Milk, Wheat, Brazil nut, Gluten, Hazelnut, Cashew)
Not included in your delivery
1 tbs
olive oil
½ tbs
honey
½ tbs
soy sauce
(Contains: Soy May be present: Gluten)
¼ cup
water
¼ tsp
brown sugar
Utensils
Cooking Steps
• Using a meat mallet or rolling pin, smash cucumbers until they split open on the sides, then roughly chop. Slice lime into wedges. Finely chop garlic.
• In a large bowl, combine miso paste, sesame dressing, the honey and a squeeze of lime juice. Set aside.
• In a small heatproof bowl, combine garlic, the soy sauce and brown sugar.
• In a large frying pan, heat the olive oil (1/2 tbsp per person) over high heat until just smoking, 30 seconds-1 minute. Carefully pour the hot oil over the garlic mixture. Set aside.
TIP: The hot oil will bubble up and ‘cook’ the garlic.
• Return the 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 with a lid (or foil).
• Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes.
• To the bowl with miso dressing, add shredded wombok, mixed salad leaves and smashed cucumber. Tear in coriander (including stalk!), then toss to coat and season to taste with salt and pepper.
• Divide sesame-miso wombok salad between bowls. Top with veggie potstickers and pickled ginger.
• SPICY! Use less wasabi peas if you’re sensitive to heat! Garnish with wasabi peas.
• Serve with garlic oil and lime wedges. Enjoy!
