Deconstructed Potstickers

Sometimes, I just NEED Chinese food in my life. But I know that if I order it from Panda Express my tummy and skin will be so sad later that I'll start to get sad, and tears will ruin any good meal. SO.  I give you...the deconstructed potsticker! Fully gluten-free - and makes a fabulous fully paleo sauté if you choose to omit the rice noodles all together. 
I got the idea watching my good friend Vina make potsickers with essentially the same ingredients - now I can enjoy them without the wheat dough!

1lb grassfed ground beef - look at that color!
1 small cabbage chopped finely or shredded
3 large carrots sliced into coins
1 onion chopped finely
2tbsp tamari

1tbsp sesame oil
2tbsp peanut oil
seasonings: 2tsp ginger (if fresh- grate it), 1tbsp chili garlic paste, salt and pepper

Pour the peanut oil into the skillet to coat the bottom. It can take a high heat and is relatively flavorless- ideal for sautées. Add the beef, cabbage, carrots and onion. Toss and sauté over medium heat for a few minutes, then add the sesame oil and seasonings and prepare yourself for the barrage of sensual deliciousness!

Meanwhile...boil a pot of water and add the rice noodles, about 2 servings or 1 good handful, to the water and cook until al dente. Meaning- soft and slippery, but when you bite it the noodle still has form. This is a fine line -rice noodles turn to mush-noodles quickly!

Continue to cook until the meat is browned and the veggies are done to your liking. I like my carrots a little tender-soft so I can bite them without a real crunch but not so soft that they're mushy. The cabbage and carrots should be translucent. 

Add the cooked rice noodles and toss it all together in the pan so the flavors soak into the noodles and enjoy your very healthy, very happy, delicious Chinese dinner. 

Nom nom nom!

1 comment: