Ingredients:
- 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)
Directions:
- 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.
- 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.
- 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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