Chinese Take Out- At Home

My family loves Asian food, but Chinese take out can be full of sodium and fat and low on the things that are good for you like whole grains and veggies.  These are a couple of our family's favorite Asian inspired dishes that I can feel good about serving.  The potstickers take a little time to prepare, but it makes and they freeze well so a little kitchen time one day turns into two more quick meals on busy days, and their easy enough to roll that my 10 year old now does that for me.  The edamame salad is even better the next day so my second grader frequently takes the leftovers in her lunch!

EDAMAME SALAD

10 oz. frozen Edamame

2 cups shredded carrots

1 cucumber, seeded and diced small

2 green onions, sliced thin

3 Tbsp. low-sodium soy sauce

2 Tbsp. unseasoned rice wine vinegar

Dash of hot sauce, optional

Prepare edamame according to package directions, let cool.  Combine all ingredients in bowl and refrigerate for at least 30 minutes.  Adjust soy sauce and hot sauce to taste.

 

CHICKEN POT STICKERS

Adapted from recipe from Everyday Food Oct 2009

1 lb. ground chicken breast

4 Tbsp. minced chives

3 Tbsp. soy sauce

3 Tbsp. dry sherry

4 tsp. minced peeled fresh ginger

1 tsp. sesame oil

2 tsp. cornstarch

12 oz. package wonton wrappers

Non-stick cooking spray

Mix all ingredients except wonton wrappers in medium bowl.  
Lay wonton wrapper on dry, flat surface and place 1 rounded tsp. of chicken mixture in center of wrapper.  Dampen edges of wrapper with water and fold over at diagonal to make triangle.  Dampen three corners and fold inward as seen below:

 

Repeat for each of the wonton wrappers.  Place potstickers in boiling water and cook for 6-8 minutes.  Spray large skillet with cooking spray and place over med-high heat.  Remove potstickers from water with slotted spoon and place in skillet cooking until browned (approx. 1 minute on each side).  

If you wish to freeze some potstickers for later use place uncooked potstickers on baking sheet and freeze for at least 2 hours then wrap in wax paper and place in plastic freezer bag to store up to 3 months. 

Soy-Ginger Dipping Sauce

Recipe from Everyday Food Oct. 2009

½ cup soy sauce

6 Tbsp. rice vinegar

2 Tbsp. minced, peeled, fresh ginger

4 tsp. sugar

1 tsp sesame oil

Whisk all ingredients together in small bowl.  Serve with wontons.  This sauce is also a great topping for lettuce wraps or as a dressing for Asian flavored salads.