Chinese Pot Stickers and Wok Fried Veggies
Daylight savings. Why do they call it that? Do you feel saved? Does it feel like you’re saving day light? HARRUMPH! I feel tired, a little grumpy and definitely out of sorts, including in the kitchen. It’s amazing what a difference an hour can make – I want to fall asleep during dinner and wake up at 5am ready to go! How is that possible?!
When slumps like this hit and infect my kitchen and culinary abilities, I turn to the easiest, quickest methods possible. Where most people would do take out, I revisit the past – past recipes that is. Flipping through my recipe folders, cook books and favorite blogs I realized I’m not alone. Comfort foods always come up at this time of year. Cravings such as cheesy, meaty and hearty are common. I get those cravings too, but still, I needed something quick and easy. Something I didn’t really need to think about. This is what I call half cooking…. using something ready made and making it your own. Thankfully there are some decent prepared foods out there. This time it was in the form of Chinese Pot Stickers (from Costco – gasp!!) and wok fried veggies. Two pans, 20 minutes and dinner is served!!
The Pot Stickers are Ling Ling All Natural and are available in large frozen bags at Costco. The ingredients are simple – (see below for specifics) and directions easy to follow. Simply steam until water evaporates and gently brown in same pot – just leave them alone, they do all the work for you. The nice thing is, you can control the amount of oil unlike the take out ones that can feel oh so greasy! I have to say these were really good. They had a clean taste, almost as good as my own!
I served them with Wok Fried Veggies:
- 2 cups chopped Chinese lettuce
- 1 cup snow peas
- 1 red pepper
- 1 yellow pepper
- 4 small bok choy
- 1 small red onion
- handful fresh cilantro rough chopped
- 1 clove garlic, finely chopped or pressed
- 1 tbsp grated ginger
- 2 tbsp peanut oil
- 1 tsp sesame oil
- 2 tbsp soya sauce
- sea salt and fresh cracked pepper to taste
Wash and prep veggies. Set aside. To hot wok add oils, garlic and ginger. Stir fry for about 30 seconds. Add onion. Stir fry for 1 minute. Add remaining vegetables. Using two spoons, keep veggies moving in wok. Cook for 2 minutes or until greens of bok choy look bright green and wilted. Add in soy and cilantro. Salt and pepper to taste.
FILLING: CHICKEN, CABBAGE, GREEN ONIONS, EVAPORATED CANE JUICE, VEGETABLE OIL (SOYBEAN AND/OR CANOLA), SALT, CHICKEN BROTH, GINGER, SESAME SEED OIL, GARLIC, SPICE.
WRAPPER: ALL NATURAL WHEAT FLOUR, WATER, CORN STARCH, VEGETABLE OIL (SOYBEAN AND/OR CANOLA).