More quick meals with lots of vegetables involved are on the menu for this week too! We begin with a stir fry that takes advantage of a great frozen treat - potstickers - to make the foundation of a meal. Potstickers come in all manner of varieties and flavors and can even be found in gluten free versions. This recipe gives them a brief stint in your skillet or wok before putting together a gorgeous variety of veggies and adding your very own homemade sauce and some walnuts for a meal that has a lot going on and looks good while doing it!
If you don't have a full half hour to put this together, consider making the sauce in advance or choosing a bottled sauce instead. For the veggies, you can opt for different kinds of onions, radish, cabbage, and bell pepper. You can substitute sugar snap peas for the beans or add in some sliced green pepper instead. And just about any nut can be used instead of walnuts - I just like how nicely they showcase the nice sauce that brings this dish together.
This is an all in one meal. If you'd like to stretch it to feed six or more, consider making a pot of rice and serving it over that, but it isn't required. If you've got young kids, consider cutting items finer and maybe foregoing the nuts since they can be a choking hazard. You might also need to cut the potstickers into smaller pieces at the table. That said, kids love stir fries and this one can be a great way to get them in the habit of eating their veggies. Enjoy!
Potsticker Stir Fry
- ¼ cup extra virgin olive oil
- ⅓ cup soy sauce or tamari for gluten-free
- 4 teaspoons minced garlic
- 4 teaspoons rice vinegar
- 4 teaspoons honey or hot honey
- 2 teaspoons grated ginger
- 1 teaspoon toasted sesame oil
- 1 teaspoon garlic chili sauce
- 2 tablespoons olive oil, divided
- 12 ounces frozen pot stickers, approx. 12 potstickers - use gluten free versions as needed
- ¼ cup water
- ½ onion, halved and sliced
- ½ beauty heart radish, coarsely shredded
- 8 oz. green beans, trimmed
- 1 cup green cabbage, thinly sliced
- 1 red bell pepper, sliced
- 1 cup walnuts
Combine the first 8 ingredients (extra virgin olive oil through garlic chili sauce) in a jar and screw the lid tight. Shake vigorously until the sauce is smooth.
Heat a large skillet to medium-high heat and add the olive oil. Once hot, place the pot stickers in the pan (flat side down). Cook for 4-5 minutes (or until golden brown on the bottoms), add ¼ cup water, and cover the pan. Drop the heat a bit and let them finish cooking for 3-4 minutes. Transfer the cooked potstickers to a plate and set aside.
Bring the skillet back to a medium-high heat and add another tablespoon of olive oil. Add the onion, radish, green beans, cabbage, and bell pepper. Move around the pan to cook for 5-10 minutes. Pour the garlic chili sauce and walnuts in the pan; toss to coat. Add the cooked pot stickers back to the pan and toss again. Serve hot.
- Yields: 4 servings
- Preparation Time: 30 minutes