Recipe by Emily Bowen
2 tbsp sesame oil
4 potstickers (I buy the frozen ones from Trader Joes)
1.5 tbsp coconut aminos
Drizzle of honey
1/4 tsp arrowroot starch (cornstarch also works)
1 tsp water
1/2 - 3/4 cup frozen brown rice
1/3 cup shelled edamame
1 tbsp sesame seeds
dash of garlic salt, pink salt, and red pepper flakes
1 tsp rice wine vinegar (can also use apple cider vinegar)
Make the potstickers in a skillet with the sesame oil according to the package instructions.
Make the brown rice + edamame according to the package instructions [which for me was simply microwaving both for 2 minutes...frozen brown rice for the win!]
Add the sesame seeds, garlic salt, pink salt, red pepper flakes, rice wine vinegar, coconut aminos to the skillet with the potstickers. Let simmer over medium heat until the sesame seeds are toasted. *You'll probably want a splatter guard.
Dissolve the arrowroot starch in the water. Add to the skillet to thicken the sauce, and stir.
Place the brown rice and edamame in serving bowl, top with the potstickers and drizzle with the sauce. YUM!