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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this recipe in a Rachel Ray cookbook, and putting it here so I don't lose it in my mass of cookbooks! Ingredients:
1/4 cup vegetable oil, divided |
1 lb chicken cutlet, thinly sliced |
1/2 lb shiitake mushroom, stemmed and sliced |
1 cup carrot, shredded |
4 garlic cloves, chopped |
1 head savoy cabbage, cored and shredded |
1 (13 ounce) package pot stickers |
2/3 cup water |
6 scallions, whites and greens, cut into 1-inch pieces |
1/3 cup tamari (dark soy sauce) |
2 quarts chicken stock |
2 eggs, beaten |
Directions:
1. Heat 2 tablespoons vegetable oil at the bottom of a soup pot over medium-high to high heat and add protein of choice and stir fry: shrimp until just pink, chicken or pork until lightly browned. Add mushrooms, carrots and garlic, cook for 2 minutes, then add cabbage and wilt it, 5 minutes.
2. While cabbage cooks, add 2 tablespoons vegetable oil to a skillet and arrange pot stickers in it. Add 2/3 cup water and turn on to medium-high heat. Cook for 8 minutes to evaporate the water, then let the pot stickers brown 1 minute more.
3. Add scallions, soy sauce and black pepper and stir to combine, then add stock and bring to a boil. Stir in beaten eggs and continue to stir in pot until they are cooked and scattered throughout the stoup.
4. Place a few pot stickers in the bottom of a soup bowl and top with soup.
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