Description
A flavorful and easy one-pan dish featuring sweet corn and bok choy simmered in creamy coconut milk broth, paired with tender frozen potstickers. This comforting recipe is enhanced with aromatic ginger, garlic, and scallions, finished with a spicy chili crisp and fresh herbs, perfect for a quick and satisfying meal.
Ingredients
Main Ingredients
- 1 to 2 Tbsp. neutral oil
- 3 chopped scallions, white and pale green parts separated from vibrant green tops
- 3 Tbsp. minced fresh ginger
- 3 garlic cloves, thinly sliced
- 6 to 8 oz. bok choy, trimmed and thinly sliced
- 2 cups fresh corn kernels (from 2 ears of shucked corn) (sub frozen/thawed)
- Kosher salt to taste
- 1 (13.5-oz.) can unsweetened coconut milk
- 3/4 cup vegetable broth
- 1 Tbsp. seasoned rice vinegar
- 1 tsp. fish sauce, soy sauce, or tamari
- 12 oz. frozen potstickers
- 2 tsp. chili crisp/crunch (or more if desired)
- Fresh cilantro or basil leaves for garnish
Suggested Side
- Cucumber Edamame Salad (optional, for serving)
Instructions
- Prepare aromatics and sauté: Heat 1 to 2 tablespoons of neutral oil in a large sauté pan or high-sided skillet with a fitted lid over medium heat. Add the white and pale green parts of the chopped scallions, minced ginger, and thinly sliced garlic. Sauté until they become fragrant and aromatic, about 2 minutes.
- Add vegetables and season: Stir in the thinly sliced bok choy and fresh corn kernels. Season with a good pinch of kosher salt. Continue sautéing until the bok choy softens and the corn becomes nicely caramelized, roughly 5 to 6 minutes.
- Add liquids and simmer with potstickers: Pour in the unsweetened coconut milk, vegetable broth, seasoned rice vinegar, and fish sauce (or soy sauce/tamari). Bring the mixture to a gentle simmer. Arrange the frozen potstickers directly in the pan—no need to thaw beforehand. Cover the pan and let it gently simmer for 7 to 8 minutes, turning the potstickers once halfway through the cooking time to ensure even cooking.
- Finish and garnish: Remove the lid once the potstickers are cooked through. Drizzle chili crisp over the top and turn off the heat. Garnish with the vibrant green parts of the scallions and fresh cilantro or basil leaves. Serve the dish in bowls, ideally alongside a crisp cucumber edamame salad for a refreshing contrast.
Notes
- You can substitute frozen corn if fresh is not available; thaw it before use.
- Fish sauce can be replaced with soy sauce or tamari to keep the dish vegetarian.
- Adjust chili crisp quantity based on your spice preference.
- Use a wide, high-sided skillet to accommodate all ingredients comfortably.
- Make sure to keep the potstickers covered while simmering to ensure they cook fully and evenly.
- This dish pairs well with a light cucumber or edamame salad to add freshness and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
