Bite Of Minnesota: Potsticker And Edamame Succotash
How was your Thanksgiving? Did you have a chance to eat a ton of wonderful food and lounge on the couch with friends and family? I sure hope so! We tried to be lazy, but we're in the middle of a move, so no rest for the weary over here as there's always another box to pack.
Leading up to a holiday meal or coming down the other side, chances are high that your body is craving a bit of balance in the form of a lighter and healthier meal. With little room in the fridge and an aversion to cleaning dishes, I went with this one pot meal for dinner the night before turkey day. After a quick trip to Trader Joe's for potstickers, edamame, green onions and bell pepper, I was ready for an easy and healthy dinner that wouldn't fill me up too much before Thanksgiving.
Vegetable Potstickers and Edamame Succotash
From Vegetarian Times
(4 servings)
Chili-Soy Dressing:
3 tbsp rice vinegar
1 tbsp low-sodium soy sauce
1 tbsp toasted sesame oil
1 tsp roasted red chile paste
1 clove garlic, minced
1 tsp chili oil
Potsticker Succotash:
2 tsp canola oil, divided
1 pkg. frozen vegetable potstickers
1 pkg. frozen shelled edamame
1 yellow pepper, chopped
¼ cup chopped cilantro
2 green onions, chopped
To make Chili-Soy Dressing, whisk together all ingredients in a small bowl and set aside.
To make Potsticker Succotash, heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat and add potstickers, do not stir. Cook 5 minutes or until browned on bottom. Add ¼ cup water to pan, cover and cook 5 additional minutes. Transfer potstickers to a plate and pour remaining oil in the pan.
Add frozen edamame and chopped pepper. Sauté vegetables for 5 minutes, or until crisp-tender. Remove pan from heat, and stir in cilantro, green onions, potstickers and Chili-Soy Dressing. Toss to combine and serve warm.
