• 6 tablespoons maple syrup
• 1/4 cup reduced-sodium soy sauce
• 1 tablespoon wasabi paste
• 2 teaspoons minced fresh ginger

Preparation

1. Prepare dipping sauce, combine ingredients in small bowl. Makes about 2/3 cup. Set aside.
2. Heat oil in 12-inch nonstick skillet over medium heat until hot. Add mushrooms and garlic; cook and stir 3 to 5 minutes or until tender and liquid has evaporated. Remove from heat. Transfer to large bowl; stir in green onions, ginger and pepper. Cool to room temperature. Add ground beef and soy sauce; mix lightly but thoroughly.
3. Spoon 1 level tablespoon beef mixture in center of 1 wonton wrapper. (Keep remaining wonton wrappers covered with clean, damp kitchen towel to prevent drying out.) Moisten edges of wonton wrapper with fingertip dipped in water. Fold wrapper diagonally in half, sealing edges and pressing out air. Place on baking sheet lined with parchment or waxed paper. Repeat with remaining wonton wrappers and filling to form 40 pot stickers.
4. Wipe out same 12-inch nonstick skillet; spray liberally with nonstick cooking spray. Heat over medium heat until hot. Arrange 10 pot stickers in single layer in skillet; pan-fry 4 minutes, turning once. Carefully add 1/2 cup water. Cover; cook 2 to 3 minutes. Remove pot stickers; keep warm. Repeat with remaining pot stickers. (Wipe out skillet and spray with additional cooking spray between batches to prevent sticking.)
5. Serve pot stickers with dipping sauce.

Serves 40 - Preparation Time:
1 1/2 to 1 3/4 hours

SOURCE:
The Beef Checkoff

Ingredients

• 1/4 cup sliced almonds
• 3/4 pound whole-wheat spaghetti
• 1/2 head broccoli (about 3/4 pound), tops cut into flowerets, stems peeled and sliced thinly
• 2 cups (about 4 ounces) of snow peas, trimmed
• 1 red bell pepper, cut into 1 inch pieces
• 1/2 cup of unsalted almond butter
• 1/4 cup of reduced sodium soy sauce
• 3 tablespoon fresh lime juice
• 2 tablespoons of brown sugar
• 1 tablespoon chili-garlic sauce, such as Sriracha
• 1 scallion, green part only (about 3 tablespoons)

Preparation

1. Bring a large pot of water to a boil. Toast the almonds in a dry skillet over a medium heat, stirring frequently, until they are golden, about 3 minutes.
2. Cook the pasta according to the directions on the package. Three minutes before the pasta is ready add the broccoli to the pasta pot. One minute before it is ready add the snow peas and red peppers to the pot.
3. While the pasta is cooking, make the sauce. Place the almond butter, soy sauce, lime juice, brown sugar, chili-garlic sauce and three tablespoon of boiling water (from the pasta pot) into a large bowl and whisk until smooth.
4. Drain the noodles and vegetables, return them to the pasta pot, add the sauce and toss to coat. Serve garnished with the toasted almonds and scallion greens.

Serves
Makes 6 servings - Serving size 1 1/2 cups

Notes, Tips & Suggestions
Developed by Ellie Krieger, MS, RD for the Almond Board of California

Total Time:
20 minutes