Vegetable Gyoza, Bacon & Korean Baby Broccoli
with Garlic Rice & Sriracha Mayo
- Sesame
- Gluten
- Soy
- Wheat
- Gluten(Wheat)
- May contain traces of allergens
- Eggs
- Fish
- Milk
- Almond
- Soy
- Sesame
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
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, gyozas!
Ingredients
3 clove
garlic
1 packet
jasmine rice
1
carrot
1 stalk
celery
½ bunch
baby broccoli
½ packet
Korean Stir-Fry Sauce
(Contains: Sesame, Gluten, Soy, Wheat; May be present: Eggs, Fish, Milk, Almond)
1 packet
Vegetable Gyozas
(Contains: Gluten(Wheat), Sesame; May be present: Soy)
1 packet
Plant-Based Mayo
(Contains: Soy; )
1 packet
sriracha
(May be present: Soy)
1 packet
soy sauce mix
(Contains: Gluten, Soy; May be present: Eggs, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
diced bacon
Not included in your delivery
olive oil
20 g
plant-based butter
1.25 cup
water (for the rice)
¼ cup
water (for the gyozas)
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 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. • Return the frying pan to medium-high heat with drizzle of olive oil. Add diced bacon and cook, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a bowl.
• 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 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, bacon and vegetable gyoza. • Drizzle over sriracha mayo and serve with soy sauce mix. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the diverse flavours, though some found the gyoza bland. The sriracha mayo was tasty but could overpower other flavours.
- Ease of prep: Generally easy to make, though some found it slightly fiddly with multiple components. The gyoza occasionally fell apart during cooking.
- Suggestions: Consider pan-frying the gyoza gently to prevent breaking. For a flavour boost, try adding extra seasoning to the gyoza.
- Portions: Most found the portion size satisfying, with good vegetable variety. Some wished for more vegetables, particularly carrot.
