Chinese Spiced Chicken Gyoza & Veggie Soup
with Spring Onion
By the time you are done with this one, we can guarantee that each and every bowl will be licked clean. How could they not be, when we've paired char siu veggies with tasty chicken gyozas? Delish!
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 bag
green beans
1 sprig
spring onion
1 bag
Broccoli & Carrot Mix
1 packet
ginger paste
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
pinch
chilli flakes
1 packet
char siu paste
(Contains Soy;)
1 packet
chicken gyoza
(Contains Gluten, Wheat, Soy, Mollusc;)
Not included in your delivery
olive oil
2.5 cup
boiling water
1.5 tsp
vinegar (white wine or rice wine)
1 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Trim and roughly chop green beans. • Thinly slice spring onion.
• In a large saucepan, heat a drizzle of olive oil over high heat. • Cook broccoli & carrot mix and green beans, tossing, until tender, 6-7 minutes. • Add char siu paste, the soy sauce and ginger paste and cook, stirring, until fragrant, 1 minute. • Stir in the boiling water, oyster sauce and the vinegar and bring to the boil.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Once soup is boiling, add chicken gyozas then reduce to a simmer and cook, uncovered, until tender and heated through, 4-5 minutes. Season to taste.
• Divide Chinese chicken gyozas and veggie soup between bowls. • Top with spring onion and a pinch of chilli flakes (if using) to serve. Enjoy!