Categories: Healthy
Ingredients
- 24 frozen pot stickers (chicken)
- 1 tbsp sesame oil
- 4 oz mushrooms, stems removed, sliced
- 2 cups sugar snap peas, tough ends removed
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- Sriracha to taste
- sesame seeds (optional)
- sliced scallions
Directions
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Bring a lot pot of water to a boil. Drop in the pot sticks and cook for a few minute until tender but not gummy. Drain.
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Heat the oil in a large nonstick skillet over medium heat. Add the mushrooms and cook for 2-3 minutes, until lightly browned. Add the cooked pot stickers to the pan and cook, undisturbed, until crispy and brown on the bottom, about 2-3 minutes per side. In the last minute of cooking, toss in the snap peas and warm through.
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Remove from heat, stir in the soy sauce, vinegar, and sriracha. Divide among 4 bowls and garnish with sesame seeds and scallions.