24 frozen pot stickers (chicken, or pork or vegetables)
1 tbsp sesame oil or peanut oil
4 oz of mushroom (sliced)
2 cups of snow peas or sugar snap peas (removed tough ends)
1 tbsp low sodium soy sauce
1 tbsp rice wine vinegar
Sriracha to taste
sesame seeds and chopped scallions (optional)
Bring a large pot of water to a boil and add pot stickers to cook for a few minutes. Just a little over 5 mins less than 10 minutes. Drain. In a steamer steam the snap peas or snow peas for a few minutes (don’t want it to cook soft)..you still want there to be a crunch. Steam for about 5 minutes. Remove and set aside when done.
Heat the sesame oil in a large non stick skillet or saute pan or wok over medium heat. Add the mushrooms and cook for about 3 minutes each side until lightly brown. Add the cooked pot stickers to the pan, spreading them out making sure that they get lightly brown on each side. Cooking for about 3 minutes or so on each side. Add the peas and toss around.
Remove from heat and stir in soy sauce, rice wine vinegar and sriracha. This dish is a serving size for four people. Top with sesame seeds and scallions (chopped).
This meal can be eating alone (the way I ate it) or you can serve with pasta if wanted or with a spinach salad