Asian Food is the Ultimate!

Right here, right now, I am admitting to you all, I am an Asian food junkie. Acceptance is the first step... but I am not planning on giving up this addiction, sorry its way to scrumptious.
So to feed my hunger, we made a Stir-fry with pot stickers for dinner. We used deep purple bitter cabbage, crisp bean sprouts, earthy mushrooms, delicate green peas, crunchy carrots, the powers of garlic and magical ginger........................pardon me, my mouth was watering.

Cabbage Stir-Fry with Pot Stickers
serves 4-6

• 1/2 of a purple onion, diced
• 2 large heads of garlic
• 1 tbsp diced fresh ginger
• 1 cup of match-stick baby carrots
• Some mushrooms (optional, we had some from the market we needed to use)
• 1/2 a medium purple cabbage, sliced into ribbons
• 1 cup bean sprouts
• 1 cup frozen peas
• Sauce (recipe below)
• Desired amount of frozen pot stickers (we use Ling Ling)

Prepare your pot stickers according to the package and keep in the oven on warm while you prepare the stir-fry.

Heat a wok or large skillet with some oil over high heat. Sauteing the onions until clear and add the ginger along with the garlic. Cook until the garlic has a slight gold colour (if you begin to experience to much sticking to the point of burning, add water/ adjust heat).

If using mushrooms, add them now and saute until golden.Now add the carrots, allow them to stir-fry until they are tender yet still retain bite/snap. 

Next the cabbage and bean sprouts go in, cover the pot with a lid at this point until the cabbage has slightly wilted down (a few minutes). Lastly stir in your peas and sauce (recipe below). Cover and wait a few moments for the sauce to thicken and the peas/cabbage are cooked through.

Serve with pot-stickers and a cilantro garnish.

Sauce

 Mix the following:

• 
  
  1/4 cup soy sauce
• 
  
  Garlic Chili Paste (to taste) (Huey Fong Chili Garlic Sauce 8 Oz)
• 
  
  Pepper (to taste)
• 
  
  Scarce dribble of toasted sesame oil (this is very strong to be careful)