Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced (button or cremini work well)
- 6 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 package (about 12 ounces) frozen potstickers
- 2 cups chopped bok choy
- Salt and pepper to taste
- Optional: sliced green onions and sesame seeds for garnish
Feel free to substitute with whatever is available in your kitchen. Spinach can replace bok choy, and you can use any type of broth or potstickers you prefer. This flexibility is something I learned from my grandmother — cooking with what you have is often where the best recipes come alive.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent and fragrant, about 5 minutes.
- Add the sliced mushrooms to the pot and sauté for an additional 4-5 minutes, until they have released their moisture and are starting to brown.
- Pour in the chicken or vegetable broth, soy sauce, and sesame oil. Stir to combine and bring the mixture to a gentle simmer.
- Add the frozen potstickers to the simmering broth. Cook according to package instructions, usually around 8-10 minutes, until the potstickers are cooked through.
- Stir in the chopped bok choy and cook for another 2-3 minutes until the greens are tender but still bright.
- Season with salt and pepper to taste. Serve hot, garnished with sliced green onions and sesame seeds if desired.
Cooking is as much about the journey as it is about the destination. Let each step be a moment to savor, just as my grandmother taught me with her unhurried approach to cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International