- ¼ cup extra virgin olive oil
- ⅓ cup soy sauce or tamari for gluten-free
- 4 teaspoons minced garlic
- 4 teaspoons rice vinegar
- 4 teaspoons honey or hot honey
- 2 teaspoons grated ginger
- 1 teaspoon toasted sesame oil
- 1 teaspoon garlic chili sauce
- 2 tablespoons olive oil, divided
- 12 ounces frozen pot stickers, approx. 12 potstickers - use gluten free versions as needed
- ¼ cup water
- ½ onion, halved and sliced
- ½ beauty heart radish, coarsely shredded
- 8 oz. green beans, trimmed
- 1 cup green cabbage, thinly sliced
- 1 red bell pepper, sliced
- 1 cup walnuts
Combine the first 8 ingredients (extra virgin olive oil through garlic chili sauce) in a jar and screw the lid tight. Shake vigorously until the sauce is smooth.
Heat a large skillet to medium-high heat and add the olive oil. Once hot, place the pot stickers in the pan (flat side down). Cook for 4-5 minutes (or until golden brown on the bottoms), add ¼ cup water, and cover the pan. Drop the heat a bit and let them finish cooking for 3-4 minutes. Transfer the cooked potstickers to a plate and set aside.
Bring the skillet back to a medium-high heat and add another tablespoon of olive oil. Add the onion, radish, green beans, cabbage, and bell pepper. Move around the pan to cook for 5-10 minutes. Pour the garlic chili sauce and walnuts in the pan; toss to coat. Add the cooked pot stickers back to the pan and toss again. Serve hot.
- Yields: 4 servings
- Preparation Time: 30 minutes