Pot Stickers with Chinese Cabbage

Menu:
Pot Stickers with Chinese Cabbage || Chicago Tribune

Serves 2

1 - 8oz carton frozen meat or vegetable pot stickers (we used chicken and vegetable - vegetable were the favorites)
1 T. vegetable or peanut oil
1 small head Chinese or Napa cabbage, slicked thinly
4 oz sliced shiitake or button mushrooms
4 green onions, sliced
1/4 c. soy or tamari sauce
1/2 c. water
1/2 t. sugar
1/4 t. ground red pepper or to taste
Prepared mustard or vinaigrette

1. Cook pot stickers in the skillet according to package directions. Meanwhile, heat oil in wok or large skillet. Add cabbage and mushrooms; stir-fry 3 minutes. Add green onions; stir-fry 1 minute. Add soy sauce, water, sugar and red pepper; cook 2 minutes.

2. Spoon cabbage onto plates. Top with pot stickers. Drizzle mustard sauce over pot stickers.

NOTE: Use any commercial mustard sauce if you like, or make your own Chinese mustard by mixing 2 T. dry mustard with 2 T water and let stand 5 minutes.