Monday, February 12, 2007

Pot Stickers and Slaw with Asian Dressing

We had decided on a recipe I found on Desert Culinary that was relatively simple and looked very tasty. It turned out very yummy! We both agreed we probably wouldn't eat it again (specifically the slaw - it should have been noodles or rice or something), though we did love the shrimp pot stickers from Trader Joe's. All in all it was a yummy meal for tonight.

Pot Stickers and Slaw with Asian Dressing

For the dipping sauce
6 tablespoons rice wine vinegar
3 tablespoons soy sauce
3 tablespoons chopped cilantro
2 teaspoons toasted sesame oil
1 1/2 teaspoon grated fresh ginger

For the slaw
8 ounces broccoli slaw
4 tablespoons cilantro
2 tablespoons chopped green onions

For the pot stickers
2 teaspoons toasted sesame oil
16 ounce package frozen vegetable pot stickers
3 tablespoons water, divided
8 ounces trimmed sugar snap peas

To make the dipping sauce:
In a small bowl, whisk together vinegar, soy sauce, cilantro, sesame oil and ginger.

To make the slaw:
In a medium bowl, toss together broccoli slaw, cilantro, green onion and 3 tablespoons of the dipping sauce.

To make the pot stickers:
In a large skillet, heat sesame oil over medium-high. Add pot stickers and cook until browned - about 4 to 5 minutes. Pour in 2 tablespoons water, cover and cook until pot stickers are thoroughly heated through - about 3 minutes. Remove and add pot stickers to the slaw.

Add peas and remaining 1 tablespoon water to the skillet, cover and cook until the peas are crisp-tender - about 1 to 2 minutes. Remove and add to the slaw mixture.

Serve remaining sauce in small bowls on the side for dipping.

Yield: 4 servings

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