Asian Dinner

Tonight for dinner we did an Asian themed meal. Pad Thai, potstickers, and Teriyaki Chicken. It was such a fun way to bring the whole family and include everyone in the meal making. Our favorite part was making the homemade potstickers. They were surprisingly easy and so fun for everyone to try. They didn't turn out perfect, but they tasted good!
The Pad Thai was also really good. It was really flavorful if you ate it while it was piping hot, but if you allowed it to cool, it became dry and stale. We added some of the juice from the Teriyaki Chicken on top to moisten it back up and that seemed to help a lot. The peanuts we added gave it that crunch that the dish was looking for.
All in all, this meal is fun, flavorful, and filling! Try it soon!

Pad Thai Recipe
8 ounces dried, wide flat rice noodles
2 T brown sugar
2 T fresh lime juice
3 T soy sauce
1 squirt Sriracha (optional)
2 t vegetable oil
3 scallions (green onions) white and green parts, separated and thinly sliced
1 garlic glove, minced
2 large eggs, beaten lightly
1/2 c fresh cilantro
1/4 c chopped, roasted peanuts

1. Soak noodles according to package instructions and drain.
2. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
3. In a large, nonstick skillet, heat oil over medium high heat.
4. Add scallion whites and garlic and cook, stirring constantly until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate.
5. Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly until noodles are soft (about a minute). Add egg mixture and toss to coat breaking eggs up gently.
6. Serve noodles with lime wedges, topped with cilantro and peanuts.

Homemade Potstickers (recipe from Food Nanny)
4 c green cabbage, sliced thin
1/2 c yellow onion, minced
1/3 c carrots, chopped
2 t freshly grated ginger (optional)
1/2 pound ground pork
1/3 cup scallions
1 t teriyaki sauce 
3 cloves fresh garlic, minced
Coarse salt and black pepper
1/4 c sunflower oil
2 egg whites
40 store bought 3 inch round dumpling wrappers

Dipping sauce
3 T soy sauce
1 T rice vinegar
1/4 t sugar 
Mix together, set aside.

1. Heat oil in a large skillet or Wok over high heat. Stir fry the cabbage until soft, about 3 minutes. Season with salt. Remove to platter.
2. Add another teaspoon of oil to pan and sauté onions, carrots, and ginger until soft. Season with salt and add to cabbage.
3. Add an additional 2 t oil and sauté ground pork with scallions, teriyaki sauce and minced garlic until the pork is cooked through. Season with salt and pepper to taste. Let cool for 5 minutes.
4. Combine the cabbage, onions, scallions, carrots, and seasoned pork in a food processor or blender and coarsely chop.
5. Working with one dumpling wrapper at a time, moisten the edge with egg white or water using your finger. Then place 2 t of the ground filling in the center. Fold in half to form a taco. Press edges to seal well. Bring the corners together and fold them across each other (like a small bat folding its arms). Place on a baking sheet with wax paper.
6. Heat 1 T oil in frying pan over medium heat. Place 6-8 dumplings in the oil, sauté on both sides for about 1 minute. Place on a platter and cover to keep warm. 
7. Serve hot and with dipping sauce. 

1 comment

  1. AL!!!! Pot stickers are literally my favorite things...I'm drooling right now! I need to try this ASAP!


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