Thursday, May 23, 2013

Broccoli Slaw Stir Fry & Potstickers

I caught a killer deal on organic broccoli slaw the other day. Whenever I see it on sale I snag it. It is great for making stir fry and filling spring rolls and wonton wrappers.

Pot Sticker Ingredients 
Broccoli Slaw
(you can use a medley of mixed veggies too - I made 2 batches and used both)
Chopped Onion
Fresh Grated Ginger
Soy Sauce
Rice Vinegar
Sesame Oil
Garlic Powder
Small Wontons Wrappers

Finely chop slaw and onion and saute with grated ginger until soft. Season to taste. I add a splash of soy sauce, sesame oil and rice vinegar. If it isn't quiet flavorful, I'll add some garlic powder too.

Lay wonton wrapper on cutting board and using water, moisten the edges. Put a teaspoon of filling in the middle of the wrapper.

Fold the edges together.

Press the edges together to seal the pouch.

Bring a steamer pot filled with water to a boil.

Place pot stickers in the steamer and cook for 4.5-5 minutes with the lid on.

Cook them in batches until the have all been steamed.

In a skillet, over medium-low heat (sprayed with cooking spray) cook the wontons for 2-3 minutes a side until nice and brown.

Stir Fry Ingredients
Broccoli Slaw
Fresh Grated Ginger
Soy Sauce
Rice Vinegar
Sesame Oil
Sesame Seeds
Rice Noodles (Optional)

Cut onion into 1 inch pieces. Heat pan over medium heat (sprayed with cooking spray) and start to saute the onion.

Add the slaw, grated ginger and season with soy sauce, rice vinegar, and sesame oil. Cook until veggies are tender yet crisp.

I added a 1/3 of a cup of a frozen veggie medley I had to the mix to make it more lively. 

If using rice noodles, cook in boiling water for 2-3 minutes until softened and add to stir fry. You can also through in some cooked rice instead of the noodles. 

 Plate the stir fry and wontons and top with sesame seeds. The seeds are optional but since they pack a huge nutritional punch I always add them.

Viola! Dinner is served! 
You can dip the pot stickers in a spicy chili sauce for some added heat.

No comments:

Post a Comment

Thank you for your comment!