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