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.
|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|
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.
Add green onions and mushrooms, saute until slightly tender about 3 minutes. Next add the peas, chili sauce and soy sauce.
Pour in chicken broth, stir occasionally over medium heat until heated through. Ladle soup into bowls and serve.
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