How to Make Gyoza & Pan Asian Winter Vegetables

Serves 2 | Prep 10 min | Cooking time 10 min.


10 Vegetable Fusion Gyoza dinner dumplings

2 large cloves of garlic (thinly sliced)

2 tbsp of sesame oil

5 tbsp of soy sauce

2 tbsp of mirin rice wine

A tbsp of corn flour

200g of tenderstem broccoli

5 spring onions (cut into 3cm slices)

A handful of cashew nuts

Half of red chili (deseeded and thinly sliced)

Brown rice or rice noodles to serve (Optional)


For the Stir-Fry you’ll need…

Toast the cashew nuts over a medium heat until brown. Add in soy, mirin rice wine and corn flour with 6 tbsp of water until it becomes a smooth texture, set the paste aside.

Step by step…

Add sesame oil to a pan and once hot add the broccoli and garlic, cook for 2 minutes. Pour in a splash of water and when the broccoli starts to wilt add in the spring onions.  Pour the soy, mirin sauce over the vegetables and leave to thicken for a couple of minutes.

Place the eight itsu Vegetable Fusion Gyoza dinner dumplings on a plate and microwave as per packet instructions. Divide the stir fry between serving plates and top with the microwaved Gyoza, crispy cashews and sliced red chili.

Tip! Serve alongside brown rice or rice noodles for a more filling nutritious dinner.