Pierogies with Asian style sauce and Veggies
Ok so.. FYI - school really ties me up, and we cook a lot still - but we usually take pics of the meals and then I never find a minute to post them here! I've got probably a dozen photos stored up, I'll seperate them over the course of a couple days though. ;) Apparently this week so far has been "asian foods week" or something, because that's mostly what we've been making.
Last night we made pierogies with an asian style sauce and sauteed veggies. We actually combined two "Mrs. T's" recipes from their website, so I'll try to combine the two on here for you guys.
Asian Pierogies with Zucchini and Mushrooms
Preparation time: 15 minutes
Cooking time: 20 minutes
1/2 cup hoisin sauce
2 Tbsp. rice wine vinegar
2 Tbsp. sesame oil
1/4 tsp. ground ginger
1 pkg. Mrs. T's Pierogies
1 Tbsp. butter
3/4 cup sliced onion
1-3/4 cups sliced fresh white mushrooms [we used shiitake]
1 cup sliced zucchini [we didn't measure, just used 1 large zucchini, and sliced it]
1/3 tsp. ground black pepper
Sauce/cooking Pierogies part: In small saucepan combine hoisin sauce, rice wine vinegar, sesame oil, & ginger with 1/4 cup water. Heat until hot. Add pierogies to saucepan. Saute about 8 minutes, turning occasionally until golden brown.
While that was cooking, we did this part in a seperate pan:
In a medium skillet over medium-high heat, melt butter. Add the onion; cook and stir until beginning to brown (about 4 minutes). Add mushrooms, zucchini, salt and pepper; cook and stir until vegetables are tender, about 5 minutes.
Once the veggies and pierogies/sauce were both done, we just dumped the pierogies and sauce into the skillet with the vegetables and tossed it all together. Topped it with the sliced scallions.. and uh.. we forgot the sesame seeds. Oops! This was SUPER easy and quick, and surpringly good, since it's a very untraditional pierogie recipe. :)
Last night we made pierogies with an asian style sauce and sauteed veggies. We actually combined two "Mrs. T's" recipes from their website, so I'll try to combine the two on here for you guys.
Asian Pierogies with Zucchini and Mushrooms
Preparation time: 15 minutes
Cooking time: 20 minutes
1/2 cup hoisin sauce
2 Tbsp. rice wine vinegar
2 Tbsp. sesame oil
1/4 tsp. ground ginger
1 pkg. Mrs. T's Pierogies
1 Tbsp. butter
3/4 cup sliced onion
1-3/4 cups sliced fresh white mushrooms [we used shiitake]
1 cup sliced zucchini [we didn't measure, just used 1 large zucchini, and sliced it]
1/3 tsp. ground black pepper
Sauce/cooking Pierogies part: In small saucepan combine hoisin sauce, rice wine vinegar, sesame oil, & ginger with 1/4 cup water. Heat until hot. Add pierogies to saucepan. Saute about 8 minutes, turning occasionally until golden brown.
While that was cooking, we did this part in a seperate pan:
In a medium skillet over medium-high heat, melt butter. Add the onion; cook and stir until beginning to brown (about 4 minutes). Add mushrooms, zucchini, salt and pepper; cook and stir until vegetables are tender, about 5 minutes.
Once the veggies and pierogies/sauce were both done, we just dumped the pierogies and sauce into the skillet with the vegetables and tossed it all together. Topped it with the sliced scallions.. and uh.. we forgot the sesame seeds. Oops! This was SUPER easy and quick, and surpringly good, since it's a very untraditional pierogie recipe. :)