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1 tablespoon canola oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced red pepper
1/2 cup diced carrots
1 tablespoon freshly grated ginger
1 quart low-sodium, organic chicken broth
1/4 cup fresh lime juice
1 tablespoon low-sodium soy sauce
1 pound frozen chicken pot stickers (gyoza)
1/2 cup chopped, loosely packed cilantro
1-3 teaspoons hot sauce, to taste
Heat oil in a medium stockpot over medium heat. Add onion and celery and saute, stirring often, until vegetables are soft and translucent, about 3 minutes. Add red pepper and carrots and saute 3 more minutes, stirring frequently.
Stir in fresh ginger, then add chicken broth, lime juice and soy sauce. Turn heat to high and bring to a boil. Add pot stickers and continue boiling until cooked through. Stir in cilantro and add hot sauce to taste just before serving.