2 tablespoons margarine, divided
3 baby pak choy, chopped
1 medium onion, sliced
1 shallot, chopped
1 clove garlic, minced
1/2 teaspoon cumin
1/2 teaspoon ginger
pepper, to taste
sea salt, to taste
crushed red pepper, to taste
1 cup water, divided
2 asparagus spears
5 baby carrots, chopped
12 ounces packaged pot stickers
1. On medium high, heat 1 tablespoon margarine. When melted, brown onion, shallot, and garlic. Add seasonings, asparagus and 1/2 cup water.
2. Add pak choy and carrot next. Allow to cook until veggies are tender enough for your liking. You may need to add the remaining 1/2 cup water. Once veggies are turning tender, add the potstickers to steam on top of the cooking veggies.
3. Add more water if necessary. Cover, and steam until done.
Source of recipe: A yummy combination of veggies in a quick and easy dinner.