Veggie Gyoza Satay Bowl
with Zesty Rice, Carrot and Pak Choi
Pronounced gee-oh-zuh, our Veggie Gyoza Satay Bowl bakes the gyozas to turn them crispy and golden on the outside. Also spelled as 'sate' in Indonesia, satay typically consists of skewered meat served with peanut sauce.
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.
Ingredients
150 grams
Jasmine Rice
10 unit(s)
Vegetable Gyoza
(Contains Sulphites, Cereals containing gluten, Soya May contain Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Celery)
1 unit(s)
Carrot
1 unit(s)
Pak Choi
1 unit(s)
Lime
1 sachet(s)
Thai Style Spice Blend
(Contains Sesame)
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
180 milliliter(s)
Coconut Milk
25 grams
Ketjap Manis
(Contains Soya)
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
300 milliliter(s)
Water for the Rice
½ tsp
Sugar
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
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 0.25 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).
Meanwhile, pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.
When the oven is hot, bake on the top shelf until golden, 15-18 mins. Turn halfway through.
Next, trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 0.5cm thick.
Trim the pak choi, then thinly slice widthways.
Zest and cut the lime into wedges.
Heat a drizzle of oil in a frying pan on medium heat.
Add the carrot and stir-fry until tender, 4-5 mins.
Add the pak choi, Thai style spice blend and peanut butter. Cook until softened and fragrant, 1 min. TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min.
Stir in the coconut milk, ketjap manis, soy sauce, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer, 2-3 mins.
Stir through a squeeze of lime juice, then remove from the heat.
Taste the sauce and season with salt, pepper and more lime juice to your liking. Add a splash of water if it's a little thick.
When everything's ready, fluff up the rice with a fork. Stir through the lime zest.
Share the zesty rice between your bowls.
Top with the satay curry and veggie gyozas.
Serve with any remaining lime wedges for squeezing over.
Enjoy!
