NUTRITION

SERVINGS

INGREDIENTS

150 g Ground pork

2 piece Pork gyoza

1 ml Sesame oil

150 g Shredded cabbage

50 g Sliced cucumber

15 ml Coconut aminos

15 ml Rice vinegar

5 g Fresh ginger

1 clove Garlic

1 whole Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, grated fresh ginger, and minced garlic to create the dressing.

• 2

  Heat a large non-stick skillet over medium-high heat and add half of the sesame oil.

• 3

  Add the ground pork to the skillet, seasoning with sea salt and black pepper, and cook until browned and slightly crispy, then remove and set aside.

• 4

  Wipe the skillet clean and add the remaining sesame oil along with the pork gyoza, searing until the bottoms are golden brown.

• 5

  Carefully add 2 tablespoons of water to the skillet, cover with a lid immediately, and steam the gyoza for 3 minutes until the skins are translucent and cooked through.

• 6

  In a large mixing bowl, toss the shredded cabbage and sliced cucumbers with half of the prepared ginger-soy dressing.

• 7

  Divide the dressed salad into bowls and top with the crispy ground pork and the pan-seared gyoza.

• 8

  Garnish with thinly sliced green onions and drizzle the remaining dressing over the top before serving.