How We Go Fast

EatingWell - - NOSH | 30-MINUTE SOLUTION -

Frozen Pot­stick­ers

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.

Store-bought Broth

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.

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