Wednesday, August 25, 2010


this might be a new family favorite. in my efforts to eat more fresh, from scratch meals, a friend of mine sent me this! thanks Kim! this is so fresh and delicious and super easy! all my kids ate it and loved it and Rob and I agree that this one will stay in the dinner rotation. enjoy!

1 bunch green onions, divided
5 c chicken broth
2/3 c water
2-inch piece ginger, peeled and thinly sliced
1 clove garlic, peeled and smashed
1 (15oz) package frozen chicken and vegie pot stickers
2 c thinly sliced Napa cabbage
1 tsp. toasted sesame oil
garnish with cilantro and lime

Coarsely slice three green onions and set aside; thinly slice the remaining ones for a garnish. In a large saucepan over medium heat, add broth, water, ginger, green onions and garlic. Bring to a boil, reduce heat to simmer and cook 5 minutes. With a strainer, remove ginger, green onions and garlic and discard (I am sure I do not do this step). Return soup to a boil and add potstickers. Follow packages directions for cooking (about 8 minutes for frozen). Two minutes before the cooking time is up, add cabbage. When pasta is tender, remove soup from heat and stir in sesame oil. Add salt if needed. Garnish with green onions, cilantro and a squeeze of lime juice if desired.