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Cook Time:40 minsTotal Time:40 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:40 minsTotal Time:40 minsServings:4Yield:4 servings
Cook Time:40 mins
Cook Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6tablespoonswater2tablespoonsShao Hsing rice wine or dry sherry (see Tip)2tablespoonsoyster sauce1tablespoonreduced-sodium soy sauce1teaspooncornstarch12frozen potstickers1tablespooncanola oil1 8-ounce package sliced mushrooms1bunchscallions, sliced, whites and greens separated1medium red bell pepper, sliced4cupscoarsely chopped napa cabbage2cupssnap peas, trimmed and halved lengthwise1tablespoonfinely chopped fresh ginger2clovesgarlic, finely chopped
Cook Mode(Keep screen awake)
Ingredients
6tablespoonswater
2tablespoonsShao Hsing rice wine or dry sherry (see Tip)
2tablespoonsoyster sauce
1tablespoonreduced-sodium soy sauce
1teaspooncornstarch
12frozen potstickers
1tablespooncanola oil
1 8-ounce package sliced mushrooms
1bunchscallions, sliced, whites and greens separated
1medium red bell pepper, sliced
4cupscoarsely chopped napa cabbage
2cupssnap peas, trimmed and halved lengthwise
1tablespoonfinely chopped fresh ginger
2clovesgarlic, finely chopped
DirectionsWhisk water, Shao Hsing (or sherry), oyster sauce, soy sauce and cornstarch in a small bowl until smooth. Place near the stove.Prepare potstickers according to the pan-fry directions on the package. Transfer to a plate.Meanwhile, heat oil in a 14-inch flat-bottom wok over medium-high heat. Add mushrooms and cook, stirring occasionally, until brown, 4 to 6 minutes. Add scallion whites and bell pepper; cook, stirring occasionally, until the bell pepper is crisp-tender, 2 to 3 minutes. Stir in cabbage, snap peas, ginger and garlic; cook, stirring, just until the peas are bright green and the cabbage starts to wilt, about 1 minute. Stir the sauce and add to the wok along with the potstickers; simmer, gently stirring, for 1 minute. Serve topped with scallion greens.TipsShao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking to flavor sauces, marinades and stir-fries. Look for it in Asian specialty markets or with other Asian ingredients in large supermarkets. In a pinch, dry sherry is a good substitute.Potstickers: Look for a brand that has 600 mg or less of sodium per serving. Our Favorites: Annie Chun’s (chicken & vegetable) and Chef One (vegetable)Originally appeared: EatingWell Magazine, September/October 2016
Directions
Whisk water, Shao Hsing (or sherry), oyster sauce, soy sauce and cornstarch in a small bowl until smooth. Place near the stove.Prepare potstickers according to the pan-fry directions on the package. Transfer to a plate.Meanwhile, heat oil in a 14-inch flat-bottom wok over medium-high heat. Add mushrooms and cook, stirring occasionally, until brown, 4 to 6 minutes. Add scallion whites and bell pepper; cook, stirring occasionally, until the bell pepper is crisp-tender, 2 to 3 minutes. Stir in cabbage, snap peas, ginger and garlic; cook, stirring, just until the peas are bright green and the cabbage starts to wilt, about 1 minute. Stir the sauce and add to the wok along with the potstickers; simmer, gently stirring, for 1 minute. Serve topped with scallion greens.TipsShao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking to flavor sauces, marinades and stir-fries. Look for it in Asian specialty markets or with other Asian ingredients in large supermarkets. In a pinch, dry sherry is a good substitute.Potstickers: Look for a brand that has 600 mg or less of sodium per serving. Our Favorites: Annie Chun’s (chicken & vegetable) and Chef One (vegetable)
Whisk water, Shao Hsing (or sherry), oyster sauce, soy sauce and cornstarch in a small bowl until smooth. Place near the stove.
Prepare potstickers according to the pan-fry directions on the package. Transfer to a plate.
Meanwhile, heat oil in a 14-inch flat-bottom wok over medium-high heat. Add mushrooms and cook, stirring occasionally, until brown, 4 to 6 minutes. Add scallion whites and bell pepper; cook, stirring occasionally, until the bell pepper is crisp-tender, 2 to 3 minutes. Stir in cabbage, snap peas, ginger and garlic; cook, stirring, just until the peas are bright green and the cabbage starts to wilt, about 1 minute. Stir the sauce and add to the wok along with the potstickers; simmer, gently stirring, for 1 minute. Serve topped with scallion greens.
Tips
Shao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking to flavor sauces, marinades and stir-fries. Look for it in Asian specialty markets or with other Asian ingredients in large supermarkets. In a pinch, dry sherry is a good substitute.
Potstickers: Look for a brand that has 600 mg or less of sodium per serving. Our Favorites: Annie Chun’s (chicken & vegetable) and Chef One (vegetable)
Originally appeared: EatingWell Magazine, September/October 2016
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Nutrition Facts(per serving)231Calories9gFat26gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
