Chicken gyoza with green rice
A healthy, flavour-packed dinner for two, with quick-to-cook frozen gyoza and stir-fried rice full of green veg.
- Low in saturated fat2 of your 5 a day
- CourseMain meal
- Prepare15 mins
- Cook10 mins
- Total time25 mins
- 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)
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.
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.
And to drink...
Cave de Beblenheim Kleinfels Riesling, Alsace, France (75cl), is highly aromatic with a lemony character. It goes brilliantly with Asian foods.
Typical values per serving when made using specific products in recipe