Potsticker &
Veggie Stir-Fry
This flavorful, family-friendly meal is made easy with
frozen potstickers.
4 servings
Preparation time: 30 minutes
Ingredients
- 12 frozen
chicken, pork or veggie potstickers - ½ cup
chicken or vegetable broth - 2
tablespoons oyster sauce - 1
tablespoon soy sauce - 1 teaspoon
cornstarch - 1
tablespoon vegetable oil - 1 (8-ounce)
package sliced mushrooms - 1 bunch
scallions, sliced, whites and greens separated - 1 red bell
pepper, sliced - 4 cups
coarsely chopped napa cabbage - 1 bag
shredded carrots - 1
tablespoon finely chopped ginger - 2 cloves
garlic, finely chopped - ¼ cup chopped
raw peanuts
Directions
1.
Prepare
potstickers according to the package directions. Set aside.
2.
Meanwhile,
in a small bowl, mix broth, oyster sauce, soy sauce and cornstarch until
smooth; set aside.
3.
In
14-inch wok or deep skillet, heat oil over medium-high heat.
4.
Cook
mushrooms until brown, about 5 minutes.
5.
Add
scallion whites and bell pepper. Cook 2 to 3 minutes until crisp tender,
stirring occasionally.
6.
Stir
in cabbage, carrots, ginger and garlic; cook, stirring just until cabbage
starts to wilt, about 1 minute.
7.
Add
the sauce and stir constantly (sauce will thicken.) Gently stir in the cooked
potstickers until heated through. Top with scallion greens and peanuts to serve.
Inspired by
the Potsticker & Vegetable Stir-Fry recipe from the September 2016 issue of
Eating Well Magazine.