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Directions
- In a 12-inch nonstick skillet, melt butter over medium heat. Arrange
frozen Ling Ling Chicken & Vegetable Potstickers in skillet
in a single layer. Top with green beans; add boiling water. Return
to a boil and cover. Simmer, gently stirring once with a silicone spatula
or wooden spoon, until Potstickers are cooked, about 8 to 10 minutes.
Check occasionally to prevent sticking.
- Meanwhile, in a small bowl mix together pesto and cream; gently stir
pesto mixture into skillet with cooked Potstickers. Cook until heated
through. Adjust salt to taste.
- Top with diced tomatoes.
Makes 4 to 6 servings
Ling Ling® Basil Pesto Sauce Variation
(Shortcut: Substitute 3/4 cup store-bought
basil pesto for homemade pesto. For variety, mince a handful of fresh
cilantro and stir it into the pesto.)
Ingredients
2 |
cups very tightly packed basil leaves,
about 2 large bunches |
1/4 |
cup walnuts |
1 |
ounce parmigiano-reggiano cheese (Italian
parmesan), diced (or 3 tablespoons shredded) |
2 |
large garlic cloves, peeled and quartered |
3/8 |
teaspoon salt |
3 |
tablespoons olive oil |
Bring 2 inches of cold water to a boil in a 3-quart saucepan. Drop basil
leaves into water; stir and immediately drain and rinse in cold water.
Drain; wrap basil in paper towels. Squeeze out excess water. Place
basil, walnuts, cheese, garlic, and salt into a food processor; process
until very finely chopped, scraping container sides as needed. With processor
running, pour oil through opening in lid; process about 1/2 minute.
Makes about 3/4 cup
Ling Ling® Cilantro Pesto Sauce Variation
(Note: Trim and discard the cilantro stems
just below the band that holds the bunch together. Use the rest of
the leaves and stems to make the pesto. To measure the cilantro,
put it into a measuring cup and pack it down until the cup is filled
and the cilantro is very dense and compact.)
Ingredients
2 |
cups very tightly packed cilantro,
about 2 medium bunches |
1/4 |
cup walnuts |
1 |
ounce parmigiano-reggiano cheese (Italian
parmesan), diced (or about 3 tablespoons shredded) |
2 |
large garlic cloves, peeled and quartered |
1/2 – 1 |
jalapeño pepper (seeds removed),
cut into 4 pieces |
3/8 |
teaspoon salt |
3 |
tablespoons olive oil |
Directions
Place cilantro, walnuts, cheese, garlic, jalapeño, and
salt into a food processor; process until very finely chopped, scraping
container sides as needed. With processor running, pour oil
through opening in lid; process about 1/2 minute.
Makes about 3/4 cup.
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