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I found this recipe in one of Rachael Ray's cookbooks. It sounded so different from anything I'd ever made that I had to try it right away. We really enjoyed it, and it's very versatile as it can be made using shrimp, chicken or pork. I put a tiny dash of cayenne pepper in the pot since I wanted to add a little "hot and spicy" flavor to the dish.
- 1⁄4 cup vegetable oil, divided
- 1 lb medium shrimp, peeled and deveined or 1 lb chicken cutlets or 1 lb thin-cut pork loin chop, thinly sliced
- 1⁄2 lb shiitake mushroom, stemmed and sliced
- 1 cup shredded carrot
- 4 garlic cloves, chopped
- 1 small savoy cabbage, cored and shredded
- 13 ounces pot stickers (in our store they are found refrigerated in the produce section and also in the frozen-food aisle)
- 6 scallions, white and green parts cut into 1 inch-pieces on an angle (green onions)
- 1⁄3 cup tamari (aged soy sauce)
- black pepper
- 2 quarts chicken stock
- 2 eggs, beaten
- In a soup pot heat 2 tablespoons of the vegetable oil over medium-high to high heat. Add either the shrimp, chicken or pork and stir-fry: cook shrimp until just pink, about 2 minutes; or cook chicken or pork until lightly browned, about 3-4 minutes. Add the mushrooms, carrots and garlic, and cook for 2 minutes.Then add the cabbage and cook until it is wilted, 5 minutes.
- While the cabbage cooks, heat the remaining 2 tablespoons of vegetable oil in a skillet and arrange the pot stickers in it. Add 2/3 cup of water and turn the heat to medium-high. Cook for 8 minutes to evaporate the water, then let the pot stickers brown for another minute.
- While the pot stickers cook, add the scallions, tamari, and black pepper to the soup pot that has the cabbage and meat in it, and stir to combine. Add the stock and bring to a boil. Reduce the heat to a simmer, stir in the beaten eggs and cook, stirring until they are set and mixed throughout the stoup.
- Place a few pot stickers in the bottom of each soup bowl and top with the hot MuShu Stoup.