Tuesday, September 11, 2012

Chicken Pot Stickers


  • 24 frozen pot stickers (chicken, pork, or vegetable)
  • 1 tbsp sesame or peanut oil
  • 4 oz mushrooms (preferably shiitake), stems removed, sliced
  • 2 cups sugar snap or snow peas, tough ends removed
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • Sriracha to taste
  • sesame seeds (optional)
  • sliced scallions (optional)

  1. Bring a large pot of water to a boil. Drop in the pot stickers and cook for a few minutes until tender but not gummy. Drain.
  2. Heat the oil a large nonstick skillet or saute pan over medium heat. Add the mushrooms and cook for 2 to 3 minutes, until lightly browned. Add the cooked pot stickers to the pan and cook, undisturbed, until crispy and brown on the bottom, about 2 to 3 minutes per side. In the last minute of cooking, toss in the snap peas and warm through.
  3. Remove from the heat, stir in the soy sauce, vinegar, and sriracha. Divide among 4 bowls and garnish with sesame seeds and scallions (if using).

Courtesy of the Rodale Healthy Recipe Finder.

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