Comparable to T.G.I. Friday's Pot Stickers. Can be used as an appetizer for 4-6 or a light meal for 2-3.
Bring a large pot of water to a boil. Drop in the pot stickers and cook for a few minutes until tender but not gummy. Drain.
Heat the oil in a large nonstick skillet or saute pan over medium heat. Add the mushrooms and cook for 2 to 3 minutes, until lightly browned.
Add the cooked pot stickers to the pan and cook, undisturbed, until crispy and brown on the bottom, about 2 to 3 minutes per side. In the last minute of cooking, toss in the snap peas and warm through.
Remove from the heat, stir in the soy sauce, vinegar, and sriracha. Divide among 4 bowls and garnish with sesame seeds and scallions.
What I Did
Instead of snow peans and mushrooms, I used Archer Farms frozen Mukimame Asian Blend vegetables (shelled soy beans, snap peas, baby corn, red peppers, water chestnuts) and prepared them in a saute pan as directed on the package. Separately I steamed the pot stickers (Chung's) as directed on the package, and combined everything in a serving bowl. My scallions were not very flavorful, you could even add a little sauted onion to the vegetables.
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Serving Size: 1 Serving (86g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 29 | ||
Calories from Fat: 2 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 66.8mg | 2 % | |
Potassium 192.3mg | 5 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 3.1g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 29
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