Loma Linda Cashew Pad Thai with Veggie Potstickers
These easy-to-make veggie potstickers will pair well with our Cashew Pad Thai, making for an inexpensive meal to replace a Thai take-out night.
2 pouches Loma Linda Cashew Pad Thai
1 ½ tablespoons sesame oil
1 clove of garlic, minced
2 green onions, chopped
1 carrot, grated
½ cup shredded cabbage
1 bell pepper, diced
2 tablespoon chopped fresh cilantro
½ tsp fresh grated ginger
12-15 Wonton Wrappers
Cooking oil of choice for frying the potstickers, just enough to coat the pan
In a skillet, heat cooking oil for frying over medium to medium low heat.
In another skillet over medium high heat, heat the sesame oil. Add the garlic, onion and cook 1 minute. Add the carrot, cabbage, and pepper, cook until all veggies are soft and cooked through. Turn the heat to low and add the cilantro and ginger, cook 1 minute and then turn the heat off.
On a wonton wrapper, place a heaping teaspoon of the veggie mixture. With your finger dipped in water, wet the edges of the wonton wrapper. Fold diagonally over the veggie mixture to form a triangle, pressing to seal the edges.
After potstickers are assembled, in the other skillet with the heated oil, fry each side until golden brown. Once golden, remove from oil and let cool on a plate lined with a paper towel.
Microwave each pouch of Cashew Pad Thai for 60 seconds. Divide into 4 serving bowls. Add 2 potstickers to each bowl and serve promptly, while warm. Enjoy!
Check out the full video recipe.