Potstickers used to be a staple lunch for me when we lived in Calgary. You could get the best locally made wrappers, and I would make huge batches of them to freeze. Then for an easy lunch, I’d cook a few, and dip them in soy sauce, which was my favorite way to eat them.
I’d kinda given up on potstickers as a thing of the past when we changed the way we ate. But a few years went by, and I had the idea to turn my favorite potsticker filling into a stir fry. I excitedly scribbled some notes down on paper, and then promptly forgot all about it.
Years went by until I found those scribbles again, and finally I’ve brought the idea to life in a real recipe. We both loved it, and it’s become and instant house favorite! It’s also great for fall and winter because it capitalizes on both cabbage and carrots, which are in season, (and budget friendly).
I used both green and purple cabbages, but you can also use either or. And if you have a food processor, you can use the grater function to speed up the veggie prepping.
For stir fries, it’s really important to have all your ingredients prepped before starting. Once you start cooking, it all happens very quickly, so it’s nice to be prepared.
I used chives because I have an abundance of them in my garden. But green onions work perfectly in their place during the snowy months.
You can also make this with whatever ground meat you have on hand. Ground turkey, pork, or beef are all good choices. I suppose you could also use ground chicken, but it’s personally never been my favorite.
We like to serve this with rice, but cauliflower rice would be good as well. And I’ve even been eating it cold, straight out of the fridge for lunch. But maybe I’m just a hard core pot sticker fan!
- 1 pound ground turkey, pork, or beef
- 1 Tablespoon avocado or olive oil
- 8 cups finely sliced/shredded cabbage, I used both green and purple
- 1 large onion, diced, 2 cups
- 2 cups grated carrots
- 2 cloves garlic, minced
- 1 Tablespoon ginger, minced
- ¼ cup gluten free soy sauce, tamari, or coconut aminos
- ½ Teaspoon red chili flakes
- 2 Teaspoons toasted sesame oil
- 1 Teaspoon rice vinegar, or apple cider vinegar
- 1 Teaspoon freshly ground black pepper
- Sea salt to taste, this varies depending on using soy sauce vs. coconut aminos
- ¼ cup minced chives, or thinly sliced green onions
- 1 Tablespoon toasted sesame seeds
- Prep all the veggies and set them aside. Then prep and set aside the garlic and ginger. Mix together the soy sauce, red chili flakes, sesame oil, vinegar, and black pepper - set the mixture aside.
- Heat a large (15") nonstick skillet over high heat. Sauté the ground meat of your choice, breaking it up into small bits, and browning it as you cook. When the meat is done, remove it from the pan and set it aside.
- Add the avocado oil to the pan along with the cabbage, onions, and carrots. Stir fry over high heat, stirring/tossing the mixture as it browns until the veggies are crisp tender, about 4-6 minutes.
- Add the garlic and ginger to the pan, and stir fry until fragrant, about 1 minute. Then add the sautéed meat back to the pan along with the sauce. Cook, stirring to combine, about 2 minutes.
- Remove the pan from the heat, and season to taste with sea salt. Sprinkle with the chives/green onions, and sesame seeds.
- Serve immediately.
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