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Categories:
choy bamboo shoots water chestnuts fresh cilantro scallions soy sauce garlic fresh ginger root olive oil firm tofu portobello mushrooms potsticker wrappers
Viewed: 17 - Published at: 5 years agoIngredients
- 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
- 1/4 cup chopped fresh cilantro
- 3 scallions, diced
- 1 tablespoon soy sauce, or to taste
- 4 small garlic cloves, minced
- 1/2 teaspoon minced fresh ginger root
- 3/4 cup olive oil, divided
- 1/2 (12 ounce) package firm tofu, diced
- 2 large portobello mushrooms, diced
- 1 (16 ounce) package potsticker wrappers
Method
- 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.
