Welcome!

Thanks for visiting Vegetarianized.com! My goal is to provide recipes that are approachable, fun and easy to inspire you to eat more meals with seasonal, meatless ingredients. So here you'll find more than 250 original recipes organized by Course and Season as well as those that are Quick! and accommodate vegan and gluten-free eating. I also include nutritional information with every recipe. New recipes are published every Wednesday. AND NOW you can participate! Submit your own recipe or ingredient idea using the link above.

Best Kitchen Adventures,

Adrienne, Founder, Vegetarianized.com

final

Mushroom Asparagus Pot Stickers with Quick Korean BBQ Sauce

May 19, 2015

Change up the usual barbecue this Memorial Day weekend with a seasonal, Asian-inspired appetizer and Korean BBQ dipping sauce. This recipe is easily doubled if you are expecting a crowd. I've also included a short video below on how to fold the pot stickers three different ways. One pot sticker is "Low In" fat, saturated fat, carbs and cholesterol.


60 min or less total, appetizer, spring, summer, vegan
155
102.9296875
Change up the usual barbecue this Memorial Day weekend with a seasonal, Asian-inspired appetizer and Korean BBQ dipping sauce. This recipe is easily doubled if you are expecting a crowd. I've also included a short video below on how to fold the pot stickers three different ways. One pot sticker is "Low In" fat, saturated fat, carbs and cholesterol.

156
103.59375
156
103.59375
156
103.59375

Information

Servings: Makes 25; 1 per serving
Time: About 25 minutes active; 55 minutes total
Price: About $8.70 total; $0.35 per serving
Nutrition (per serving):
Calories: 60.8
Protein: 1.8g
Fat: 1.9g
Saturated fat: 0.21g
Carbohydrates: 9.9g
Fiber: 0.34g
Sodium: 459.5mg
Cholesterol: 0mg

Ingredients

  • 1/2 cup dark brown sugar
  • 1/2 cup plus 2 Tbsp soy sauce, divided
  • 1 Tbsp rice vinegar
  • 5 1/2 tsp sesame oil, divided
  • 1 tsp chili paste
  • 1/2 tsp onion powder
  • 1 Tbsp cornstarch
  • 1 1/2 Tbsp canola oil, divided
  • 1/2 lb mushrooms, minced
  • 1/2 lb asparagus, sliced thinly
  • 1 1/2 Tbsp fresh grated ginger
  • 3 garlic cloves, minced
  • 1 tsp Chinese Five Spice Powder
  • 1 Tbsp sherry vinegar
  • 2 scallions, sliced thinly
  • 25 wonton wrappers

Preparation

  1. To make the BBQ sauce, whisk together dark brown sugar, 1/2 cup soy sauce, 2 Tbsp water, rice vinegar, 1 1/2 tsp sesame oil, chili paste and onion powder in a small pot. Heat over medium until it boils.
  2. Remove and pour a small amount of the liquid into a bowl with the cornstarch. Whisk vigorously until the cornstarch is well incorporated and there are no lumps. Stir back into the pot and bring back up to a boil. As soon as it starts to thicken, remove from heat and let cool.
  3. Meanwhile, heat 1/2 Tbsp canola oil and 1 tsp sesame oil in a large skillet over medium-high heat. Add the mushrooms and cook for 5 minutes. Then add the asparagus and cook for 5 more minutes.
  4. Turn the heat to medium and mix in the ginger, garlic and Chinese Five Spice Powder. Cook 1 minute, and then deglaze the pan with the sherry vinegar and 2 Tbsp soy sauce. When the mixture is almost dry, about 8-10 minutes later, remove from heat and let cool slightly. Add the scallions and 2 Tbsp of the BBQ sauce.
  5. To make the pot stickers, spoon 1/2 Tbsp of the mixture into the center of a wrapper. Moisten the edge of the wrapper with a bit of water. Fold over into a half moon and seal securely. Watch my short video to quickly learn two other pot sticker folds.
  6. Heat 1/2 Tbsp canola oil and 1 tsp sesame oil in a large skillet over medium heat. Add 1/2 the pot stickers with the half moon side up and cook on all three sides until browned. Remove and drain on paper towels. Repeat with the remaining oils and pot stickers. Serve with room temperature BBQ sauce.

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Recent