Quick Chicken Dumplings and Stir-Fried Vegetables

A lot of the food that gets served in Chinese restaurants is fried or glistens with the sheen of a healthy amount of oil. I don’t eat a lot of Chinese, because I’m the only one in my family that likes it, but the meal that I buy the most these days is steamed chicken dumplings and sauteed string beans. Why? It allows me to go easy on the fat with the protein portion, and to get in lots of veggies on the side. When you make this meal at home yourself, you can similarly keep the fat content low.

Recipe

  • 1 T olive oil (or less, or use cooking spray)
  • 1 package frozen chicken dumplings (aka potstickers), still frozen
  • 1 package frozen stir-fry vegetables, still frozen
  • Soy sauce to taste (I went with low-sodium soy sauce.)

Heat the olive oil in a nonstick pan over medium-high heat; add the dumplings. Move them around in the pan until they’re heated through and browned a bit. Remove them from the pan.

Add your vegetables to the pan. Same deal: move them around in the pan until they’re heated through. Then, add your dumplings back in, and mix everything with the soy sauce until heated through.

Notes: Some brands of dumplings come with their own sauce, and you could use that instead of the soy sauce. I also wouldn’t mind adding more onion or peppers to the veggie mix; if you want to do that, I’d heat them in the oil before adding the dumplings. The veggie blend I used most recently had edamame in it, but if yours doesn’t, you could toss in a little  to up your protein and fiber.

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