Beth's friend got her a Trader Joe's cookbook for Christmas, and this recipe came from there (with slight modifications). It turned out pretty tasty, but it will be interesting to see how the leftovers taste this week. I'm afraid the wontons will dissolve, but we shall see. It might be a recipe best served right away.
Ingredients:
4 Cups Chicken Broth
1 Tablespoon Rice Vinegar
1 Tablespoon Soy Sauce
2 Cloves Garlic, minced
1 Teaspoon Ground Ginger (or 1 T fresh ginger)
2 Dried Thai Bird Chilies, roughly chopped
1/2 package of frozen Chicken Potstickers from TJ's
1 16 oz. bag frozen Stir-Fry vegetables
1/2 Cup Frozen Edamamme, shelled
1/2 Cup Shredded Carrots
4 Green Onions, sliced
2 Teaspoons Sesame Oil
Process:
Combine the first 6 ingredients in a large pot and bring to a boil. Add potstickers and allow broth to come back to a boil. Add stir-fry veggies, edamamme, and carrots and bring to a boil once more. Let soup simmer 5 minutes and finish with green onions and sesame oil. (This could easily become vegetarian by using veggie broth and vegetable potstickers)
That actually looks really good, I was watching an episode of No reservations the other day and they featured some dumplings and I was craving em big time, so I got me some from Shanghai Mama's! Dumplings Rule!
ReplyDeleteWhat is Shanghai Mama's?
ReplyDeleteNoodle house in the nasty nati... http://www.shanghaimamas.com/mamamenu.pdf
ReplyDeleteThis was a good one...I made it right after Andy posted it. We added some homemade chicken fried rice and had a great dinner.
ReplyDelete