CategoriesDinner Low- Calories Recipes

Asian Vegetables and Pot stickers – Low Calories Recipe

Prep: 35 minutes

Bake: 40 minutes

Oven: 350°F

Makes: 6 servings


  • Two 9- to 13-ounce packages frozen shrimp, pork, or chicken pot stickers
  • One 16-ounce package frozen Asian-blend stir-fry vegetables with sugar snap pea pods, thawed
  • One 8-ounce can sliced water chestnuts, drained
  • One tablespoon finely chopped peeled fresh ginger
  • One 14-ounce can lower-sodium beef broth
  • Two tablespoons corn-starch
  • Two tablespoons reduced-sodium soy sauce
  • Two tablespoons honey
  • One teaspoon Chinese-style hot mustard
  • One tablespoon sesame seeds, toasted
  • Chile oil (optional)
Men make history and not the other way around, in periods where there is no leadership, society stands still. Progress occurred when courageous, skilful leaders seized the opportunity to change things for the better.
– Harry S. Truman

Energy value

  • calories 272 kcal
  • protein 9g
  • fat 5g
  • carbohydrates 46g
  • cholesterol 12mg
  • sodium 751mg
  • dietary fibre 3g


  1. Preheat oven to 350°F. Cook pot stickers according to package directions; drain, if necessary.
  2. Place pot stickers in an ungreased 2 1⁄2- quart casserole. Stir in vegetables, water chestnuts, and ginger; set
  3. aside.
  4. In a medium saucepan combine broth, corn-starch, soy sauce, honey, and mustard; cook and stir over medium heat until thickened and bubbly. Pour broth mixture over pot stickers in casserole.
  5. Bake, covered, for 40 to 45 minutes or until heated through.
  6. Sprinkle with sesame seeds. If desired, serve with chili oil.