Vegan-Friendly Vegetarian Potstickers recipe
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Ingredients
- 2 heads bok choy, diced 1 (8 ounce) can bamboo shoots - drained, dried, and diced 1 (8 ounce) can water chestnuts - drained, dried, and diced ¼ cup chopped fresh cilantro 3 scallions, diced 1 tablespoon soy sauce, or to taste 4 small garlic cloves, minced ½ teaspoon minced fresh ginger root ¾ cup olive oil, divided ½ (12 ounce) package firm tofu, diced 2 large portobello mushrooms, diced 1 (16 ounce) package potsticker wrappers
Nutrition Info
- 397.5 caloriescarbohydrate: 40.8 gcholesterol: 5 mgfat: 22.5 gfiber: 3.5 gprotein: 10 gsaturatedFat: 3.2 gservingSize: -sodium: 514.7 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Vegan-Friendly Vegetarian Potstickers
Directions
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Combine bok choy, bamboo shoots, water chestnuts, cilantro, scallions, soy sauce, garlic, and ginger in a bowl.
Heat 2 tablespoons olive oil in a deep skillet over medium-high heat. Add bok choy mixture, saute until softened, about 4 minutes. Place mixture back in the bowl.
Heat 2 tablespoons oil in the same skillet. Add tofu and mushrooms, saute until softened, about 5 minutes.
Spoon 1 teaspoon of bok choy mixture and 1 teaspoon tofu-mushroom mixture into the middle of each potsticker wrapper. Moisten edges of wrappers, fold over, and seal.
Heat remaining 1/2 cup oil in the same skillet over medium heat. Add potstickers carefully, cook until bottoms are lightly browned and wrappers are heated through, 1 to 3 minutes.