Potsticker Soup in a Snap

It's a hearty enough soup that I serve as a main course and is really easy to make-as easy to make as it is to call for Chinese take-out! The difference is you can control the salt and fat amounts.

Potsticker Soup in a Snap

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    2 t canola or mild olive oil 1/2 c frozen peas
    1 pk 12 to 14 ounce frozen potstickers-any flavor 1 t Asian garlic chili sauce(this can be adjusted according to desired heat level)
    1/2 c chopped green onions 2 t reduced sodium soy sauce
    1/2 c sliced brown mushrooms 4 c reduced sodium chicken broth


    Prep: 10 min Total: 15 min (Quick)
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
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    • 1

      Heat oil over medium-high in a seasoned wok or large non-stick saucepan. Add the potstickers and cook until browned on one side, about 3 minutes. Turn potstickers over and brown on other side about 3 minutes more.

    • 2

      Add green onions and mushrooms, saute until slightly tender about 3 minutes. Next add the peas, chili sauce and soy sauce.

    • 3

      Pour in chicken broth, stir occasionally over medium heat until heated through. Ladle soup into bowls and serve.

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