Easy meals, that’s what I need more often in my life. I often think recipes are easy or simple because the concept and instructions are clear, not because the ingredient list is short and quick to prepare. I love making food from scratch (again, cooking is like therapy for me), but I need meals on the table in a shorter amount of time some nights.
So, I headed over to Trader Joe’s and did what I rarely do…examined the prepackaged, ready to eat foods. Most did not pass my inspection, do I really need pre-cooked rice or packaged stir fries that are loaded with preservatives, sodium and a weird tasting sauce? Definitely not, in this case, fresh is so much better.
Then I came across frozen vegetable potstickers (or gyoza) and frozen shelled edamame. I was reminded of a cover dish on an old Vegetarian Times which calls for both ingredients. Into the cart they went along with a couple frozen meals like Baked Ziti and Eggplant Parmesan. I headed home to try out this “easy” meal.
I can truly say this recipe was so easy. Done in less than 30 minutes, I even squeezed in a little freshness by adding a chopped yellow pepper instead of using frozen. The vegetable potstickers were pretty darn good. While they aren’t as good as my potstickers, they definitely did the job and saved me a good hour in prep. Here’s my adaptation of the recipe:
Vegetable Potstickers and Edamame Succotash
3 tbsp rice vinegar
1 tbsp low-sodium soy sauce
1 tbsp toasted sesame oil
1 tsp roasted red chile paste
1 clove garlic, minced
1 tsp chili oil
2 tsp canola oil, divided
1 pkg. frozen vegetable potstickers
1 pkg. frozen shelled edamame
1 yellow pepper, chopped
¼ cup chopped cilantro
2 green onions, chopped
To make Chili-Soy Dressing, whisk together all ingredients in a small bowl and set aside.
To make Potsticker Succotash, heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat and add potstickers, do not stir. Cook 5 minutes or until browned on bottom. Add ¼ cup water to pan, cover and cook 5 additional minutes. Transfer potstickers to a plate and pour remaining oil in the pan.
Add frozen edamame and chopped pepper. Sauté vegetables for 5 minutes, or until crisp-tender. Remove pan from heat, and stir in cilantro, green onions, potstickers and Chili-Soy Dressing. Toss to combine and serve warm.