- 40 mins
- 40 mins
Ingredients
- 6 tablespoons water
- 2 tablespoons Shao Hsing rice wine or dry sherry (see Tip)
- 2 tablespoons oyster sauce
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon cornstarch
- 12 frozen potstickers
- 1 tablespoon canola oil
- 1 8-ounce package sliced mushrooms
- 1 bunch scallions, sliced, whites and greens separated
- 1 medium red bell pepper, sliced
- Bell Peppers Orange, Red, & Yellow
- 4 cups coarsely chopped napa cabbage
- 2 cups snap peas, trimmed and halved lengthwise
- 1 tablespoon finely chopped fresh ginger
- 2 cloves garlic, finely chopped
Preparation
Step 1
Whisk water, Shao Hsing (or sherry), oyster sauce, soy sauce and cornstarch in a small bowl until smooth. Place near the stove. Prepare potstickers according to the pan-fry directions on the package. Transfer to a plate. Meanwhile, heat oil in a 14-inch flat-bottom wok over medium-high heat. Add mushrooms and cook, stirring occasionally, until brown, 4 to 6 minutes. Add scallion whites and bell pepper; cook, stirring occasionally, until the bell pepper is 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. Stir the sauce and add to the wok along with the potstickers; simmer, gently stirring, for 1 minute. Serve topped with scallion greens.
Shao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking to flavor sauces, marinades and stir-fries. Look for it in Asian specialty markets or with other Asian ingredients in large supermarkets. In a pinch, dry sherry is a good substitute.
Potstickers: Look for a brand that has 600 mg or less of sodium per serving. Our Favorites: Annie Chun's (chicken & vegetable) and Chef One (vegetable)