Bonnies Pot Sticker Rice Bowl Recipes

BONNIE'S POT STICKER RICE BOWL

Steps:

• 1. COOK'S TIP I do as much ahead as possible when planning on making my rice bowls. You can throw a meal together very fast if the prep work is all finished.
• 2. POT STICKERS You can make your own, or use the pre-packaged pot stickers for convenience. Place a couple of tablespoons of oil in a heavy large saucepan with a tight lid, and fry the potstickers on both sides in a little Canola oil until golden brown. Add one can of chicken broth, bring it to a boil and simmer on low for 10 minutes. Keep warm.
• 3. POT STICKER SAUCE In a measuring cup, measure the lite soy sauce, rice vinegar and the sesame oil, stir to combine. Set aside for serving. You are going to pour this sauce over the pot stickers.
• 4. BROCCOLI Steam the broccoli Keep Warm.
• 5. VEGETABLE SAUCE In a small bowl, combine the 4 tablespoons soy sauce, 2 tablespoons peanut butter, 1 tablespoon honey, 2 teaspoons rice vinegar, 1/8 teaspoon black pepper, 1 tablespoon sesame oil, 1 tablespoon crushed garlic, 2 tablespoons grated ginger and 5 drops of hot sauce. Whisk until smooth. Peanut butter will object to combining but keep at it. Add 4 tablespoons to the pork mixture in another small bowl and mix well. (Set aside the remaining sauce for the vegetables.)
• 6. VEGETABLES Scramble two eggs in a little canola oil and cut into strips and set aside. Heat a large skillet on medium heat, and add 1 tablespoon canola oil and 1 tablespoon sesame oil. When the oil is hot, add the green onions, snow peas and carrots, 1 tablespoon crushed garlic, 1 tablespoon ginger zest, and cook for about 3 or 4 minutes, then add the rest of the sauce, stir and add the rice. When the rice is warm, add the egg and toss gently.
• 7. SERVE Serve in a large bowl (or a plate). Serve a helping of the pork fried rice, steamed broccoli and 4 potstickers. I cut each pot stickers into 4 pieces if I make a rice bowl. Pour the potsticker sauce over the pot stickers. When the potstickers are cut, they absorb more sauce. Or leave them whole if you choose. Enjoy!

POTSTICKER NOODLE BOWLS

Steps:

• Soak rice noodles in hot tap water for 25 minutes (check package directions for variations).
• In a large skillet or wok, heat oil over medium heat until sizzling. Add pork and cook until browned and no pink remains.
• Add soy sauce, salt, and pepper and stir to combine.
• Add coleslaw and green onions and stir to combine. Cook until the cabbage is slightly wilted (about 5 minutes).
• Make a well in the center and crack the eggs into the empty space. Whisk together and cook until soft set (like scrambled eggs). Mix together with the rest of the pan ingredients.
• In a small bowl, combine soy sauce, chicken broth, rice vinegar, ginger, garlic, and red pepper flakes. Pour over pork mixture.
• Add noodles and toss to combine. Cook on low for 5 minutes.
• Top with green onions and serve.

POTSTICKER NOODLE BOWLS

Steps:

• Add pork to a mixing bowl with pepper and 1 Tablespoon gluten free Tamari then mix with your hands to combine and set aside.
• To a small mixing bowl add remaining 1/2 cup + 2 Tablespoons gluten free Tamari, chicken broth, rice vinegar, ginger paste, sesame oil, and red chili pepper flakes, if using, then whisk with a fork to combine and set aside.
• Prepare rice noodles according to package directions. The Thai Kitchen brand I recommend instructs you to boil them for 4-6 minutes before draining and rinsing under cold running water - I like to boil the noodles until they're al dente vs on the more firm side.
• While the noodles are boiling, heat a large wok or 12" skillet over high heat. Add pork mixture then brown, breaking it up as it cooks. Add coleslaw mix and green onions then stir fry until the coleslaw wilts and becomes tender, 3-4 minutes. Add garlic then stir fry for 1 more minute.
• Add the drained and rinsed noodles plus the sauce mixture into the wok then stir fry until the noodles are tender 4-5 minutes, turning the heat down slightly if the sauce begins to evaporate faster than the noodles are softening. If the sauce has been absorbed before the noodles are fully tender, add up to an additional 1/4 cup low sodium chicken broth, and/or remove the wok from the heat and place a lid on top for several minutes to allow noodles to finish softening.
• Let dish cool for at least 10 minutes before scooping into bowls and serving - you'll taste the flavors so much better when the food isn't piping hot!