Vegetable gyoza dumpling stir-fry
Meet your new weekday staple: frozen Japanese gyoza dumplings. Cooked straight from the freezer, they make a brilliant shortcut supper for one.
Ingreadient
- 1 tsp vegetable oil
- 5 frozen vegetable gyoza (see tip)
- ½ carrot, peeled into ribbons
- ½ courgette, peeled into ribbons
- 100g sugar snap peas, halved
- 1 tsp toasted sesame oil
- 1 tsp soy sauce, plus extra for drizzling
- ¼ tsp nigella seeds
- 2 spring onions, finely sliced
- 25g roasted salted peanuts, crushed or chopped
Instruction
- Heat the vegetable oil in a non-stick pan over a medium heat. Add the frozen gyoza and cook for 8-10 minutes, turning, until crisp and cooked through. Transfer to a plate and keep warm.
- Put the carrot, courgette and sugar snaps in the pan and cook for 2-3 minutes until starting to soften. Toss with the sesame oil, 1 tsp soy sauce and the nigella seeds, then remove the pan from the heat.
- Transfer the veg to a serving bowl, top with the gyoza, then sprinkle over the spring onions and peanuts. Serve drizzled with extra soy sauce, if you like.
