Easy Double Pan Fried Pork Gyozas & Pear Slaw
with Peanuts & Sriracha Soy Sauce
Who would have thought crispy pork gyozas team delightfully with a bed of bright, crunchy slaw for a textural treat and exciting combo of flavours?! Don't forget a drizzle of sriracha soy sauce and sprinkling of peanuts for a kick of heat and even more crunch.
This recipe is under 650kcal per serving and under 40g carbohydrates 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
pear
2 clove
garlic
1 sprig
spring onion
1 packet
sriracha
2 packet
Pork & Chive Gyoza
(Contains Soy, Gluten, Wheat, Mollusc, Sesame;)
1 packet
mayonnaise
(Contains Egg;)
1 packet
shredded cabbage mix
1 packet
baby spinach leaves
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
1 packet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
½ tsp
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Thinly slice pear into wedges. Finely chop garlic. Thinly slice spring onion. • SPICY! Use less sriracha if you're sensitive to heat! In a small bowl, combine sriracha and soy sauce mix. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer to a large bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add gyozas, 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 a lid or foil. Cook until dumplings are tender and water has evaporated, 4-5 minutes.
TIP: Cook in batches if your pan is getting crowded.
• Meanwhile, to the garlic oil, add mayonnaise, the soy sauce, and a pinch of salt and pepper. • Add shredded cabbage mix, baby spinach leaves and pear. Toss to coat.
• Divide pear slaw between bowls. • Top with pan-fried gyozas. Drizzle over sriracha soy sauce. • Garnish with crushed peanuts and spring onion. Enjoy!