Potsticker Mushroom Bowl (Print Version)
# Ingredients:
→ Base
01 -
A couple of tablespoons of olive oil
02 -
8 oz of sliced shiitake or cremini mushrooms
03 -
One large carrot, thinly sliced into matchsticks
04 -
Two scallions, separating the white and green parts
05 -
Four minced cloves of garlic
06 -
Two tablespoons of finely grated fresh ginger
→ Soup
07 -
Six cups of either vegetable or chicken broth with low salt
08 -
Three tablespoons of soy sauce
09 -
One tiny splash (a teaspoon) of rice vinegar
10 -
Half a teaspoon of sugar
11 -
Three small bok choy, chopped into quarters
12 -
24 oz of frozen dumplings or potstickers
13 -
A couple of tablespoons of sesame oil, toasted
# Instructions:
01 -
Warm up the olive oil in a large pot and toss in the mushrooms, carrot strips, and the white parts of the scallions. Let them soften up, which takes about 5 minutes.
02 -
Stir in the garlic and ginger until you can start smelling their aroma, which happens after about a minute.
03 -
Pour in the broth along with the soy sauce, rice vinegar, and sugar. Bring it to a boil, then gently drop in the bok choy and potstickers.
04 -
Lower the heat and let it simmer for about 5 minutes. Taste, and add a bit of salt if you think it needs it. Once done, remove the pot from the heat and mix in the sesame oil.
# Notes:
01 -
You can sprinkle this with chili crisp, some sesame seeds, furikake, or red pepper flakes as a garnish.