Pot Stickers with Chinese Cabbage |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 2 |
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I found this recipe in the Chicago Tribune food guide. I'd love to try it but I'm the only cabbage lover in the house and I don't want to make this just for me! I hope someone on 'zaar will try it and let me know how it is. Ingredients:
1/2 lb frozen meat pot stickers or 1/2 lb vegetable pot stickers |
1 tablespoon vegetable oil or 1 tablespoon peanut oil |
1 head chinese cabbage or 1 head napa cabbage, sliced thinly |
4 ounces sliced shiitake mushrooms or 4 ounces button mushrooms |
4 green onions, sliced |
1/4 cup soy sauce or 1/4 cup tamari soy sauce |
1/2 cup water |
1/2 teaspoon sugar |
1/8 teaspoon ground red pepper, to taste |
prepared mustard, sauce or vinaigrette, see note |
Directions:
1. Cook pot stickers in skillet according to package directions.
2. Meanwhile, heat oil in wok or large skillet.
3. Add cabbage and mushrooms; stir-fry 3 minutes.
4. Add green onions; stir-fry 1 minute.
5. Add soy sauce, water, sugar and red pepper; cook 2 minutes.
6. Spoon cabbage onto plates.
7. Top with potstickers.
8. Drizzle mustard sauce over pot stickers.
9. Note: use any commercial mustard sauce if you like, or make your own Chinese mustard; mix 2 T dry mustard with 2 T water.
10. Let stand 5 minutes.
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