- 2tsp sesame oil
- 250g mixed mushrooms, finely chopped
- 1 lemongrass stalk, finely chopped
- 2 spring onions, finely chopped
- 100g water chestnuts from a can (drained weight), finely chopped
- 1tsp grated ginger
- 48 wonton or gyoza wrappers (available from Chinese supermarkets or online – check they don’t contain egg if you’re vegan)
- 200g tenderstem, trimmed and halved
- 3 baby bok choy, halved or quartered
- 200g gai lan (chinese broccoli), trimmed and cut into shorter lengths, or use green beans
- For the sauce
- Zest and juice 2 limes
- 1tsp brown sugar
- 2tsp reduced-salt soy sauce
- 1 long red chilli, seeded and finely chopped
- 3tbsp coconut cream
- Heat half the sesame oil in a large non-stick frying pan over a medium heat. Add the mushrooms, lemongrass, spring onions, water chestnuts and ginger to the pan. Cook, stirring, for 5–10 min until the mushrooms have reduced in volume by more than
half. Season with black pepper, then set aside to cool completely.
- Whisk all the ingredients for the sauce together in a small jug, then cover and set aside until needed.
- Put 1 heaped tsp of cooled mushroom mixture into the centre of a wonton wrapper. Using your finger, lightly wet the edge of the wrapper with water. Gently place another wrapper on top and press the edges to seal. Continue the process with the remaining wrappers and mushroom mixture to make 24 ravioli.
- Put the ravioli in a steam basket over a large pan of boiling water and steam for 3–4 min in batches. Don’t overcook them or they may split.
- Heat the remaining oil in the frying pan over a medium-high heat, then add the greens and stir-fry for 5 min until just tender. Divide the vegetables and ravioli among 4 serving plates. Drizzle the sauce over the ravioli and season with black pepper.
TO ENSURE the ravioli don’t stick when steaming, you could line the steamer with oiled baking parchment.
Nutrition per serving
Read more on how we calculate nutrition.
404 16g 9.8g 5.2g 7.1g 4.3g 1.8g 211mg 59g 6.6mg