Veggie Gyozas Poke Bowl
with Bacon Cucumber Slaw & 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. You know what they are, gyozas!
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
2
Garlic
1 packet
Jasmine rice
1 packet
Plant-Based Mayo
(May be present: Sesame, Fish, Eggs, Soy)
100 g
Diced Bacon
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs)
1
Cucumber
1 packet
Sriracha
(May be present: Sesame, Fish, Eggs, Soy, Almond, Milk, Wheat, Gluten)
1 packet
Crispy Shallots
1 packet
Vegetable Gyozas
(Contains: Wheat, Gluten, Sesame; )
1 packet
Shredded Cabbage Mix
Not included in your delivery
20 g
plant-based butter
1 tsp
sesame oil
(Contains: Sesame; )
1 drizzle
olive oil
1.25 cup
water (for the rice)
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 garlic until fragrant, 1-2 minutes.
• Add the water and a generous pinch of salt to 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 all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice cucumber into rounds.
• When the rice has 10 minutes remaining, 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 a splash of 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 bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.
TIP: Cook in batches if your pan is getting crowded.
• Meanwhile, combine shredded cabbage mix, cucumber, plant-based mayo, sriracha and the sesame oil in a large bowl. Sprinkle with diced bacon.
• Toss to combine and season to taste.
• Divide garlic rice between bowls. Top with veggie gyozas and cucumber
slaw.
• Garnish with crispy shallots. Drizzle over Japanese dressing to serve. Enjoy!
