My best friend and I have been best friends for 33 years. To put that in perspective, we’re 35…going on 36. As in, we’ve been tight for a really, really, really long time. Between colleges in different states, my getting married at 23 when she was living the single girl city life, and many other friendship obstacles, the friendship is still there and strong as ever.
The friendship picks up right where we last left it, even though I see her a fraction as much as I’d like. After high school, we’ve never lived less than an hour from one another (and that was 15 years ago!) and the vast majority of that time has been spent in different states – her in Iowa, California, and Illinois, me in Oklahoma, Ohio, Michigan, or Italy.
While I got married young, she met her now husband in her 30s. As it ends up, we married men that are eerily similar. And if you were to read our text exchanges, a lot of our back and forth has to do with our spouse’s habits and tendencies (that’s a nice way of saying ‘annoyances’, right?). We wish only just a little bit that we were more tolerant women but the reality is that we’re just really strong women who know what they want.
When we’re not giving play-by-plays of the latest husband misstep, we’re often exchanging fashion tips (me from her, never the other way around), mom advice, and of course, recipes. Some of my favorites have come from Kristen, for sure. She has grown in her appreciation for the quick and easy, and now that her kiddo is making ground in his choosy eating by the day, she can relate all the more to the woes that is feeding a family something that EVERYONE will enjoy.
I’m not sure if Kristen remembered my kids’ love for potstickers, but it’s a thing. I’ll ask the girls what they want for dinner and while Shea will certainly respond with “Mac and cheese!” about 50% of the time, the other 50% of the time and her little sister’s response is forever and always, “POTSTICKERS!!” We’re pretty smitten over here with the meat and veggie-stuffed dumplings that are potstickers!
Because we live 45 minutes from the nearest Trader Joe’s (sore subject, moving on), I did adapt this recipe for the less privileged shoppers out there. You guys, I served this up and my house was silent. You could hear the wind howling outside, literally. It is just shy of a miracle for dinner to go over THAT splendidly and for that reason, you’re so very welcome!
Weeknight Potsticker Stir-Fry
This recipe is perfect for a busy night, offering up big flavor and perfect balance...all in one skillet!
Ingredients
- 2 Tbsp olive oil, divided
- 12 oz crinkle cut carrot coins (or thick-sliced carrots)
- 1 head broccoli, cut into florets
- 1 (14 oz) can whole baby corns, drained
- 24 oz frozen potstickers*
- 2/3 cup teriyaki sauce
- 2 tsp sesame seeds
Instructions
- Heat 1 tablespoon olive oil over medium-high heat in a large, deep skillet. Once hot, add the carrots, broccoli, and baby corn. Sauté for 6-8 minutes or until tender; remove to a plate and set aside.
- Return the skillet to the stove and add the remaining tablespoon oil. Reduce heat to medium and add the potstickers in a single layer, arranging seam side up. Cook for 3 minutes or until bottoms are lightly browned.
- Add 1/4 cup water to the skillet and return to heat. Cover and reduce heat to low. Cook for 5 minutes.
- Pour teriyaki sauce over the potstickers and gently toss to coat. Return the vegetables to the skillet and cook for an additional 1-2 minutes, tossing gently. Serve with sesame seeds sprinkled on top.
Notes
Recipe adapted from Dash of Mandi
*I used mini chicken and vegetable potstickers, but any variety will work
Nutrition Information:
Yield: 5 Serving Size: 1/5 recipeAmount Per Serving: Calories: 380Total Fat: 11.8gCholesterol: 25mgSodium: 978mgCarbohydrates: 51.2gFiber: 10.2gSugar: 10gProtein: 20.0g
Who doesn’t love a good stir fry?! Try something new!
- One Pot Teriyaki Rice with Chicken and Vegetables
- Spicy Honey Mustard Chicken Stir Fry
- Tofu “Stir Fry” with Peanut Sauce
- Thai Basil Chicken Stir Fry
- Beef and Cabbage Stir Fry
- Black Pepper Tofu Stir Fry
Weekly Menu: April 25th – 29th
- Sunday: Lemon Chicken Gnocchi
- Monday: beef tacos with guacamole
- Tuesday: Avocado Strawberry Spinach Salad with Poppyseed Dressing (+ grilled chicken)
- Wednesday: leftovers
- Thursday: Instant Pot Pad Thai
Be well,
