Retail

Ingredients:

• 1 pack Seawaves Shrimp Gyoza
• 2 cups thinly sliced Wong Bok
• 1 medium carrot, julienned
• 1 cup halved cherry tomatoes
• 1 stalk leek (white part only), thinly sliced
• a small bunch of Enoki mushroom
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped ginger
• 4 cups chicken broth
• 1 tablespoon light soy sauce
• 1 teaspoon white pepper powder
• 2 tablespoons cooking oil
• 1 stalk finely chopped green onions to garnish

Directions:

1. 1 Heat up cooking oil in a deep cooking pan. Add ginger, garlic, and leek to sauté until fragrant.
2. 2 Add cherry tomatoes to stir fry, using the spatula to gently bruise them to release the juice.
3. 3 Add wong bok and carrots to combine, stir fry until softened then pour chicken broth. Bring to boil then simmer.
4. 4 Add the desired amount of Seawaves Shrimps Gyozas to cook in the soup. When the gyozas turned translucent, add Enoki mushrooms to combine. Season with light soy sauce and white pepper. Garnish with green onions before serving.