This Potsticker and vegetable stir fry recipe is a healthy, family pleaser for sure! Ted and I really like stir fry recipes as they are usually very tasty and super low in calories. This was also very easy to prepare and took about 30 minutes. I served this with some veggie egg rolls on the side. Very lovely meal indeed. Something different and interesting for this weeks menu!
- 2 tbsp. canola oil
- 16 frozen pork potstickers
- 1 tbsp. reduced-sodium soy sauce
- 1 tsp. honey
- 3 medium carrots
- 2 bell peppers (1 red, 1 yellow)
- 2 clove garlic
- 1 tbsp. finely chopped fresh ginger
- 1 medium Red Onion
- ¼ medium green cabbage
- 3 oz. snow peas
- Heat 1 tablespoon oil in a large skillet over medium heat. Add the potstickers and cook until lightly browned on all sides, 4 to 6 minutes. Add 2 tablespoons water to the skillet, cover, and cook until the water has evaporated and the potstickers are heated through, 1 to 2 minutes. In a small bowl, whisk together the soy sauce and honey; set aside.
- Meanwhile, heat the remaining tablespoon oil in a large skillet over medium-high heat. Add the carrots, peppers, garlic, and ginger and cook, tossing occasionally, for 5 minutes. Add the onion, cabbage, and snow peas and cook, tossing occasionally, until the vegetables are just tender, about 2 minutes more.
- Divide the vegetables and potstickers among bowls and drizzle with the soy sauce mixture. Sprinkle with toasted sesame seeds, if desired.
- Serving size: 3 potstickers & 1 cup vegetables
- Per serving: 231 calories; 9 g fat(1 g sat); 5 g fiber; 26 g carbohydrates; 11 g protein; 92 mcg folate; 11 mg cholesterol; 5 g sugars; 0 g added sugars; 2261 IU vitamin A; 77 mg vitamin C; 82 mg calcium; 2 mg iron; 662 mg sodium; 562 mg potassium
Original recipe form Woman’s Day