POT STICKER STIR-FRY
USING PREPARED POT STICKERS IS A FUN WAY TO GET A RESTAURANT-STYLE STIR-FRY IN NO TIME!
Nutrients per serving:
Calories 300, Total Fat 15 g, Saturated Fat 3.5 g, Cholesterol 40 mg, Sodium 790 mg, Carbohydrate 25 g, Fiber 3 g, Protein 16 g
Sugar snap peas have a small thin string on the inside edge that is best to remove before eating. To remove, pull off the ends and pull away.
- 1 1/2 tbsp (22 mL) canola oil
- 24 frozen pork and vegetable pot stickers (about 1 lb/450 g)
- 4 green onions
- 1/2 medium red bell pepper
- 2 carrots
- 1 1-in. (2.5-cm) piece fresh gingerroot
- 8 oz (250 g) ground pork
- 2 garlic cloves, pressed
- 8 oz (250 g) sugar snap peas, trimmed (see Cook’s Tip)
- 1 can (8.75 oz) whole baby sweet corn, drained (about 1 cup/250 mL)
- 1/4 cup (50 mL) reduced-sodium soy sauce
- 2 tsp (10 mL) toasted sesame oil
- 1 tsp (5 mL) cornstarch
Preparation time 10mins
Cooking time 30mins
Adapted from pamperedchef.com
Heat canola oil over medium-high heat in 11- or 12-in. (28- or 30-cm) Skillet (do not use stainless cookware) 1-3 minutes or until shimmering. Add pot stickers; cook 6-8 minutes or until golden brown, stirring frequently. Remove from Skillet.
Meanwhile, thinly slice green onions and dice bell pepper with Santoku Knife. Cut carrots into julienne strips using Julienne Peeler. Grate ginger using Microplane Zester to measure 1 tsp (5 mL).
Add onions, ginger, pork and pressed garlic to Skillet. Cook over medium heat 3-4 minutes or until pork is cooked through, breaking into crumbles using Mix ‘N Chop. Drain, if necessary, and return pork mixture to Skillet.
Add bell pepper, carrots, snap peas and baby corn to Skillet. Cook 3-4 minutes or until crisp-tender, stirring occasionally.
Mix soy sauce, sesame oil and cornstarch in (1-cup/250-mL) Easy Read Measuring Cup. Pour into Skillet; stir 1 minute or until heat through.
Return pot stickers to Skillet. Cook and stir 1 minute to heat through.