Potsticker & Vegetable Stir-Fry

 

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!

Serves 4

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. Divide the vegetables and potstickers among bowls and drizzle with the soy sauce mixture. Sprinkle with toasted sesame seeds, if desired.

 

Nutrition information

  • 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

print

Published by