Double Veggie Dumplings & Baby Broccoli Stir-Fry
with Garlic Rice & Sriracha Mayo
- Wheat
- Gluten
- Sesame
- Soy
- Sesame
- Fish
- Eggs
- Soy
- May contain traces of allergens
- Almond
- Milk
- Wheat
- Gluten
- Cashew
Close your eyes because we have a surprise for you. We’ll give you a hint, they’re beloved little pockets of deliciousness and you can never have just one, we tried and it’s not possible. In a sriracha mayo it’s even harder to hold yourself back. You know what they are, dumplings!
Ingredients
2
Garlic
1 packet
Plant-Based Mayo
(May be present: Sesame, Fish, Eggs, Soy)
1
Celery
1 packet
Sriracha
(May be present: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten)
1 packet
Korean Stir-Fry Sauce
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Cashew, Almond, Eggs, Fish, Milk)
1 packet
Jasmine rice
1
Baby Broccoli
1
Carrot
2 packet
Vegetable Gyozas
(Contains: Gluten, Sesame, Wheat; )
2 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and 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 carrot into half-moons. Thinly slice celery. Cut baby broccoli (see ingredients) in half.
• When the rice has 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and celery until tender, 3-4 minutes. • Add baby broccoli and cook until tender, 5-6 minutes. In the last minute of cook time, add the remaining garlic and cook until fragrant. • Add Korean stir-fry sauce (see ingredients) and a splash of water and cook until fragrant, 1 minute. • Transfer to a bowl and cover to keep warm.
• Wipe out the frying pan, then return 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 in batches for best results). • Cook until starting to brown, 1-2 minutes. Add the water (for the gyozas) (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. TIP: Cook in batches if your pan is getting crowded.
• Meanwhile, combine plant-based mayo and sriracha in a small bowl. Season to taste.
• Divide garlic rice between bowls. • Top with Korean-style veggies and vegetable gyozas. • Drizzle over sriracha mayo and serve with soy sauce mix. Enjoy!
