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.

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Ingredients

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

directions

Prep: 10 min Total: 15 min (Quick)

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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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Potsticker Soup in a Snap

Ingredients

directions