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Ingredients
1 tbsp reduced salt soy sauce, plus an extra 1⁄2 tsp to serve
1 lime, juice
1 tsp maple syrup
120g frozen edamame beans
240g pack frozen itsu Chicken Gyoza
1 tbsp Vegetable oil
2 salad onions, finely sliced (greens and whites separated)
1 tsp finely grated ginger
½ pointed spring cabbage (about 250g), shredded
250g pack microwaveable wholegrain rice
1 tsp Japanese rice vinegar
Few drops chiu chow chilli oil (optional)
Method
In a small bowl, mix 1 tbsp soy sauce, the lime juice and
maple syrup with 2 tsp water; set aside. Bring a saucepan
of water to the boil, add the edamame beans and boil for
5 minutes, then drain and set aside.
Meanwhile, put 2cm water in a large saucepan and set over
a medium heat with the water simmering. Sit a heatproof
sieve in the pan. Put the gyoza in the sieve, cover with a lid
(don’t worry if it’s not watertight) and steam for 8 minutes.
Heat the oil in a large frying pan or wok over a high
heat. Once smoking hot, add the onion whites, ginger and
cabbage and stir-fry for 2 minutes until wilted. Tip in the
drained edamame, rice and soy sauce mixture. Stir-fry for
2 minutes until everything is piping hot.
Stir the onion greens through the rice and divide between
plates. Top with the steamed gyoza. Mix the remaining
1⁄2 tsp soy sauce, the vinegar and chilli oil, if using, and drizzle
over the gyoza to serve.
Cook’s tip
If you don't have edamame beans to hand, cook some frozen garden peas according to pack instructions, drain, then add to the stir fry instead.