veg gyoza stir fry
gyoza | serves 2 | prep time 10 | cook time 10
- 2 large clove garlic thinly sliced
- 2 tbsp sesame oil
- 5 tbsp soy sauce
- 2 tbsp mirin or rice wine vinegar
- 1 tbsp cornflour
- 200g tenderstem broccoli
- 5 spring onions cut into 3cm slices
- 1 handful cashew nuts
- 10 vegetable fusion gyoza
- 140g brown rice
Toast the cashew nuts over a medium heat until brown. Empty into a small bowl and place to the side.
In a dish, mix the soy sauce, mirin [or rice wine vinegar] and corn flour with 6 tbsp of water & stir. Place to the side.
Add sesame oil to a pan & once hot, add the garlic. Cook the garlic and add the the broccoli. Cook for 2 minutes.
Pour in a splash of water & when the broccoli starts to wilt, add in the spring onions.
Pour the soy, mirin sauce over the vegetables and leave to thicken for a couple of minutes.
Steam ten itsu Vegetable Fusion gyoza dinner dumplings as per packet instructions.
Divide the stir fry between serving plates & top with the gyoza, crispy cashews and sliced red chilli.
Tip! Serve alongside brown rice or rice noodles for a more filling, nutritious dinner.