Monday, September 19, 2011

Pot Stickers & Slaw with Asian Dressing


Pot Stickers & Slaw with Asian Dressing || Vegetarian Times, February 2007

Serves 4

Dipping Sauce
6 Tbs. rice wine vinegar
3 Tbs. low-sodium soy sauce
3 Tbs. chopped cilantro
2 tsp. dark sesame oil
1 1/2 tsp. grated fresh ginger

1 8-oz. pkg. shredded cabbage and carrots (about 4 cups)
4 Tbs. chopped cilantro
1 green onion, sliced (about 2 Tbs.)

Pot Stickers
2 tsp. roasted sesame oil
1 16-oz. pkg. frozen vegetable pot stickers
1 8-oz. pkg. stringless sugar snap peas (about 2 cups)


To make Dipping Sauce: Whisk together all ingredients in small bowl, and set aside.

To make Slaw: Toss together cabbage and carrots, green onion and cilantro in bowl. Fold in 3 Tbs. Dipping Sauce. Divide remaining sauce among 4 small bowls, and transfer to serving platter.

Heat sesame oil in large skillet over medium-high heat. Add frozen pot stickers, and cook 4 to 5 minutes, or until browned and crispy, shaking skillet occasionally to prevent sticking. Add 2 Tbs. water; cover, and cook 3 minutes more, or until pot stickers are heated through. Remove from heat, and transfer pot stickers to slaw. Add sugar snap peas and 1 Tbs. water to skillet. Cover, and cook over medium-high heat 1 minute, or until crisp-tender. Tuck sugar snap peas between pot stickers, and serve with Dipping Sauce.

NOTE: Big bummer, but my grocery store only had chicken pot stickers. So much for my vegan dinner. It still tasted great, of course.

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