How We Go Fast
One of our favorite convenience foods, you can find them everywhere from small supermarkets to warehouse stores like Costco. They can be made with chicken, beef or pork, and there are vegetarian versions too.
Kick up the flavor by simmering it with aromatics before adding the rest of the ingredients.
Potsticker & Vegetable Soup
ACTIVE: 30 min TOTAL: 30 min
Shao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking. Look for it in Asian specialty markets or with other Asian ingredients in large supermarkets.
1 bunch scallions, trimmed
1 bunch fresh cilantro
3 tablespoons toasted sesame oil, divided
4 cloves garlic, smashed
1 2-inch piece fresh ginger, sliced
1 2-inch piece lemongrass, bruised
1 dried red chile
¼ cup Shao Hsing rice wine or dry sherry
6 cups low-sodium chicken broth or “no-chicken” broth
1 20- to 24-ounce package frozen potstickers or dumplings
1 5-ounce package baby spinach
1½ cups frozen shelled edamame
2 tablespoons reduced-sodium soy sauce Sliced fresh red chile (optional)
1. Cut scallion whites into 2-inch pieces. Thinly slice ¼ cup of the greens. Separate cilantro stems and leaves. Measure ¼ cup of the stems and coarsely chop ¼ cup of the leaves. Set aside the scallion greens and cilantro leaves (reserve any extra for another use).
2. Heat 1 tablespoon oil in a large pot over high heat. Add the scallion whites, cilantro stems, garlic, ginger, lemongrass and dried chile; cook, stirring occasionally, until charred in spots, 3 to 4 minutes. Add rice wine (or sherry) and cook, scraping up any browned bits with a wooden spoon, until mostly evaporated, about 1 minute. Add broth, cover and cook for 10 minutes.
3. Using a slotted spoon, remove the solids from the broth and discard. Add potstickers
(or dumplings) to the broth, cover and return to a simmer. Cook for 4 minutes. Stir in spinach and edamame; remove from heat and let stand, covered, for 1 minute. Stir in soy sauce. Serve topped with the reserved scallion greens and cilantro leaves, the remaining 2 tablespoons oil and chile slices, if desired.
SERVES 4: 2¼ cups each
CAL 457 / FAT 18G (SAT 2G) / CHOL 33MG / CARBS 39G / TOTAL SUGARS 3G (ADDED 0G) / PROTEIN 33G / FIBER 6G / SODIUM 893MG / POTASSIUM 347MG.