• Whisk all ingredients together in a bowl. Ideally, let sit for 30 minutes or more, if time allows, for the flavors to marry. Perfect to serve over steak, chicken, seafood or roasted potatoes, or use as part of a marinade. 

• Heat sesame oil in a skillet over medium high heat. Add mushrooms and cook about 3-4 minutes, stirring occasionally. Stir in cabbage, carrots, garlic, and ginger and cook for about 2-4 minutes, or until tender. Add soy sauce and Thai Chili vinegar and cook 1-2 minutes. Let mixture cool completely.
• To assemble the potstickers, place a small spoonful of the veggie mixture into the center of each wrapper, being careful not to overfill. Dip your finger in water and rub the edges of the wrappers lightly to moisten. Fold the dough over the filling to create a half-moon shape, pinching and crimping the edges to seal.
• Heat the remaining oil in a large skillet over medium heat. Working in batches, add potstickers in a single layer and cook until they begin to get crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water; cover with a tight-fitting lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 3-5 minutes.
• (Optional Dipping Sauce: Combine ¼ c low sodium soy sauce, 1 Tbsp Pink Tiger Farm Thai Chili vinegar, ½ tsp sesame oil, ½ tsp honey. Or you can go the semi-homemade route and combine ¼ cup teriyaki sauce with 1 Tbsp Pink Tiger Farm Thai Chili vinegar.)

Prepare Sauce

• Whisk together all stir fry sauce ingredients in a small bowl and set aside.

Prepare vegetables

• Finely shred carrots, radish, garlic, and ginger with a grater. Slice shishitos into medium-sized pieces.

Udon Noodles

• Follow the directions on frozen udon noodles. The ones we use are blanched for ~1 minute, rinsed in cold water, and added to the stir fry for ~1-2 minutes. You’ll want to time this so your noodles are ready to add to the stir fry when there are ~2 minutes of cook time left on the beef and veggies.

Cooking instructions

• In a wok or large skillet, add 1 tbsp of oil. Add beef and cook until it is about 50% browned, then add all prepared vegetables. Note: if an excess liquid is in your wok, remove it before adding vegetables. Cook until the vegetables are done to your liking. We prefer crisp vegetables and usually cook them for ~3 min. Keep in mind they will cook for an additional ~2 minutes once you add the prepared udon noodles.
• When there are ~2 minutes left on the beef and vegetables, add prepared udon noodles to wok. If the noodles stick to the wok, you may add a small amount of oil. Stir ingredients as they cook.
• Turn off heat and add stir fry sauce and mix well.
• Serve immediately and garnish with sliced green onion and sesame seeds.