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“GYOZA IN ORANGE-BASIL BROTH FOR THE FILLING: 1 pound flor de calabaza 2 pounds shrimp, peeled and deveined 1/2 pound portobello mushrooms, chopped 1/2 pound shiitake mushrooms, chopped 2 red onions, chopped 6 cloves garlic 2 tablespoons ginger 2 tablespoons sesame oil FOR THE BROTH: 12 cups veggie stock 4 tablespoons ginger 1/2 cup packed basil leaves 2 tablespoons sesame oil 2 tablespoons sriracha hot sauce 2 tablespoons rice wine vinegar” — Adi Alsaid
GYOZA IN ORANGE-BASIL BROTH
FOR THE FILLING:
1 pound flor de calabaza
2 pounds shrimp, peeled and deveined
1/2 pound portobello mushrooms, chopped
1/2 pound shiitake mushrooms, chopped
2 red onions, chopped
6 cloves garlic
2 tablespoons ginger
2 tablespoons sesame oil
FOR THE BROTH:
12 cups veggie stock
4 tablespoons ginger
1/2 cup packed basil leaves
2 tablespoons sesame oil
2 tablespoons sriracha hot sauce
2 tablespoons rice wine vinegar