3 years ago

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.