Veggie Dumplings & Baby Broccoli Stir-Fry
with Garlic Rice & Sriracha Mayo
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Jasmine rice
1 packet
Plant-Based Mayo
(May be present: Sesame, Fish, Eggs, Soy)
1
Celery
1 packet
Sriracha
(May be present: Sesame, Fish, Eggs, Soy, Almond, Milk, Wheat, Gluten)
1 packet
Korean Stir-Fry Sauce
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs, Almond, Milk, Cashew)
1
Baby Broccoli
1
Carrot
2
Garlic
1 packet
Vegetable Gyozas
(Contains: Wheat, Gluten, Sesame; )
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 until starting to brown, 1-2 minutes. Add
the water (for the gyoza) (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 with
salt and pepper.
TIP: Sriracha is slightly spicy, use less if you're
sensitive to heat.
• Divide garlic rice between bowls.
• Top with baby broccoli stir-fry and veggie
dumplings.
• Drizzle over sriracha mayo and serve with soy
sauce mix. Enjoy!
