Welcome to At Home with Arnaud where our Executive Chef Arnaud Thulliez welcomes you into his kitchen to prepare a delicious version of Green Bean Gyoza complemented by a nutty edamame pistou and a warm, soy balsamic dressing. By starting with an Arlene ready meal - in this case our Green Bean Gyoza - you can add some beautiful compliments to elevate the meal quickly.
Don’t forget to compliment the meal with the right wine. See our Food and Wine Pairing Guide for Vegetarians for ideas. And by all means, find our Green Bean Gyoza in a store near you (or buy it online).
Arlene Green Bean Gyoza ( 6pc)
100gr green beans
3 tablespoon of cooked edamame beans
(1 tablespoon of parmesan - optional and you can leave this out for a true vegan meal)
1 tablespoon of pine nuts
1 tablespoon of fried shallots
1 clove of garlic crushed
2 tablespoons of chopped coriander leaves
1 tablespoon of light soy sauce
1 tablespoon of aged balsamic vinegar
1 tablespoon of sesame oil
2 tablespoons of virgin olive oil
Spring onion for garnish
Cook the green beans in boiling water for 2 minutes, then cool in ice water to stop the cooking and keep the color. Split the beans in half.
For the pistou, crush the pine nuts, shallots, garlic, edamame beans, chopped coriander leaves, parmesan, add the olive oil to desired consistency. Salt and pepper to taste.
In a pot, add the light soy sauce, Balsamic vinegar, and garlic cloves, then bring to a simmer and reduce into a slightly thicker consistency. Stop the heat and add the sesame oil and olive oil.
Pre-heat a non-stick pan with one spoon of sesame oil, add the gyoza and color the flat side then add half a cup of water and cover with the lid, once cooked, remove from the pan and serve hot.
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