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Crispy Veggie Gyoza Bento Bowl
Crispy Veggie Gyoza Bento Bowl

Crispy Veggie Gyoza Bento Bowl

with Rice, Teriyaki Stir-Fried Mushrooms and Green Beans

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Pronounced gee-oh-zuh, our Crispy Veggie Gyoza Bento Bowl bakes the gyozas to turn them crispy and golden on the outside. Our bento (Japanese for 'lunchbox') inspired dish piles gyoza, stir-fried veg and pickled carrot on top of rice before drizzling with sauces to finish.

Tags:
Veggie
•New
•Climate Conscious
Allergens:
Sulphites
•Cereals containing gluten
•Soya
•Sesame

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

80 grams

Green Beans

1 unit(s)

Carrot

15 milliliter(s)

Rice Vinegar

1 pack(s)

Vegetable Gyozas

(Contains: Sulphites, Cereals containing gluten, Soya May contain traces of: Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Celery)

80 grams

Sliced Mushrooms

75 grams

Teriyaki Sauce

(Contains: Soya)

30 grams

Hot Sauce

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Peanut, Nuts)

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar for the Pickle

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)2777 kJ
Energy (kcal)664 kcal
Fat18.3 g
of which saturates1.9 g
Carbohydrate106.4 g
of which sugars23 g
Dietary Fibre7.1 g
Protein15.7 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan
•Lid
•Peeler
•Medium Bowl
•Baking Tray

Instructions

Cook the Rice
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Get Pickling
2

Meanwhile, trim the green beans, then cut into thirds.

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a medium bowl, combine the rice vinegar and sugar for the pickle (see pantry for amount). Season with salt, then add the carrot. Mix together well, then set aside to pickle.

Bake the Gyozas
3

Pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.

Bake on the top shelf of your oven until golden, 15-18 mins. Turn halfway through.

Time to Stir-Fry
4

Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the green beans and mushrooms. Stir-fry for 3-4 mins.

Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.

Add the Teriyaki
5

Once the green beans and mushrooms are cooked, stir in the teriyaki sauce until piping hot, 1-2 mins. 

Serve Up
6

Share the rice between bowls. 

Top with the gyozas, stir-fried veg and pickled carrot in separate sections. 

Drizzle the hot sauce over the gyozas.

Drizzle the mayonnaise (see pantry for ingredients) over everyting and sprinkle sesame seeds over the top to finish.

Enjoy! 

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