Potstickers, Beans, & Greens
This was so good! And a nice change of pace from some of my go-to meals of protein, starch, and veggie. This meal still combines all three, but in a fresh new way. The original recipe calls for store-bought frozen potstickers, but I used some homemade ones I had in my own freezer. If you're in a pinch, go for the store-bought, but if you have the time, make them homemade!
Source: 3-Hour Diet cookbook
2 t. peanut oil
10-12 frozen potstickers, store-bought or from this recipe
1/4 c. chicken broth
2 c. frozen edamame
1-1/2 c. baby bok choy, leaves separated and coarsely chopped
1 t. toasted sesame oil
2 t. soy sauce
1/2 c. prepared Asian dipping sauce (or extra soy sauce)
Heat a large nonstick skillet over high heat and add the oil. Bring a large pot of salted water to a boil.
Put the potstickers in the skillet and panfry, without moving, until the bottoms are golden and crisp, about 4 minutes.
Pour the chicken broth into the pan and quickly cover to capture the steam. Reduce heat to low and steam until the dumplings are cooked through, about 5 minutes.
When the large pot of water is boiling, add the edamame and boil for 3 minutes. Drain with a slotted spoon and season with coarse salt. Set aside and keep warm.
Pour out all but 2 inches of water the edamame was cooked in. Put a steamer basket in the pot and add the bok choy leaves. Cover and steam for 2 minutes.
Remove from the heat and place the bok choy evenly between two serving plates. Drizzle with sesame oil and soy sauce.
Divide the potstickers and edamame evenly among plates. Serve with dipping sauce.