Veggie Potstickers, Chicken & Ginger Cabbage Salad

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • When the oil is hot, add vegetable gyoza, 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 foil or a lid. • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes. Transfer to a plate. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Heat a large frying pan over medium-high heat with a drizzle of olive oil. • When the oil is hot, add vegetable gyoza, 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 foil or a lid. • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes. Transfer to a plate. • Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to a plate to rest.

TIP: Chicken is cooked through when it is no longer pink inside.

• In a small heatproof bowl, combine ginger lemongrass paste and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant. Stir in the soy sauce, sriracha and mayonnaise until combined. • In a large bowl, combine shredded cabbage, mixed salad leaves, pear and cucumber. Season to taste.