Wrap-Style Bell Pepper Potstickers Recipe

Enjoy the texture of bell peppers and bamboo shoots.

Cooking time

30 minutes

Calories

340kcal

Sodium

1.0g

Nutrition facts are for one serving.

Ingredients(Servings: 2)

Directions

Remove the seeds from the bell peppers and thinly slice. Drain the bamboo shoots.
Heat the sesame oil in a frying pan, and saute the bell peppers and bamboo shoots. When coated with oil, add (A) and allow to boil. Then thicken with (B).
Roll up an appropriate amount of vegetables with the potsticker skins, and fry both sides in a frying pan with heated oil. Serve with Kikkoman Soy Sauce.

Cooking Basics

Green peppers - matchstick juliennes

[Sliced along the grain]
Slice the green pepper in half vertically, remove the stem and the seeds, and slice sideways following the grain to widths of around 3 mm (0.1 in.). Green peppers cut using this method will have a crisp texture when sauteed.

[Sliced against the grain]
Slice the green pepper in half vertically, remove the stem and the seeds, and cut at a right angle to the grain to widths of around 3mm. This cutting method is recommended for raw consumption.