Tonight's Dinner: Asian Vegetables and Potstickers
Potstickers are a delicious appetizer before any Chinese dinner: add a few egg rolls and you've got a great spread to keep guests happy before the main event, but add a bag of stir-fry vegetables and a delicious sauce to your potstickers, and that appetizer turns into a delectable entrée.
If you're anything like me, you love to get an appetizer or two when you go out for Chinese food. My first choices are always spring rolls and potstickers.
While I prefer chicken or pork potstickers, I'll take vegetable as well. There's nothing better than dipping those little dough-wrapped dumplings in soy sauce and tiding myself over until the cashew chicken shows up. So, you can imagine how thrilled I was when Better Homes and Gardens decided to turn that delightful little appetizer into a full entrée; I was even more excited when I saw how easy it was: a bag of my favorite potstickers, a bag of stir-fry vegetables, an easy sauce, and dinner is served!
Asian Vegetables and Potstickers
- 1, 16-ounce bag frozen pork, shrimp, or chicken potstickers
- 1, 16-ounce bag frozen stir-fry vegetables
- 1, 8-ounce can sliced water chestnuts, drained
- 1, 14-ounce can beef stock
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon Chinese-style hot mustard
- 1 tablespoon sesame seeds
- Preheat oven to 350 degrees F. Cook potstickers according to package directions then place them in an ungreased 2 1/2-quart casserole dish; stir in vegetables and water chestnuts and set aside.
- In a medium saucepan, combine stock, cornstarch, soy sauce, honey, and mustard; cook and stir over medium heat until thickened and bubbly; pour stock mixture over potstickers in the casserole.
- Cover and bake for 40 to 45 minutes, or until heated through; sprinkle with sesame seeds and serve.