There is one more dumpling on the page I got the gifs from, but it is too gross to show you before we talk about today’s recipe. (Although that regurgitating dude above is a bit off-putting). You can go check it out over here though!
My family loves potstickers and we love stir-fry meals. So it is no surprise that we really enjoyed this Potsticker And Vegetable Stir-Fry. Pan-fried dumplings are stirred into a mixture of crisp tender vegetables in a thick, delicious sauce.
Potsticker And Vegetable Stir-Fry
6 tablespoons water
2 tablespoons rice wine or dry sherry
2 tablespoons oyster sauce
1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
12 frozen potstickers
1 tablespoon canola oil
8 ounces sliced mushrooms
1 bunch green onions, sliced
1 medium red bell pepper, sliced
4 cups coarsely chopped napa cabbage (I used baby bok chop)
2 cups snap peas, trimmed and halved lengthwise
1 tablespoon finely chopped fresh ginger
2 cloves garlic, finely chopped
1. Whisk water, sherry, oyster sauce, soy sauce and cornstarch in a small bowl until smooth.
2. Prepare potstickers according to the pan-fry directions on the package. Transfer to a plate.
3. Meanwhile, heat oil in a wok over medium-high heat. Add mushrooms and cook, stirring occasionally, until brown, 4 to 6 minutes.
4. Add bell pepper and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Stir in cabbage, snap peas, ginger and garlic. Cook, stirring, just until the peas are bright green and the cabbage starts to wilt, about 1 minute.
5. Stir the cornstarch mixture and add to the wok along with the potstickers. Simmer, gently stirring, for 1 minute.
6. Serve stir-fry topped with green onions.
Recipe from Eating Well
“Hanging From The Ceiling” is a do-woppy, psychedelic slice of goodness from Edmonton-based band The Velveteins. That fade out and fade in right at the very end is awesome.
Check out The Velveteins on the band’s Website where you can buy their music.