INGREDIENTS:1 Tbsp. peanut or vegetable oil
2 ½ cups bok choy cabbage*, cut into ½-inch pieces
½ cup carrots, cut into matchsticks**
1 tsp. minced garlic
½ tsp. ground ginger
2 cans (15 oz. each) ready-to-serve chicken broth
1 tsp. soy sauce
1 16.9 package Mrs.T’s Frozen
Potato and Cheddar Cheese or Potato and Onion Pierogies
¼ cup sliced radishes DIRECTIONS:In large saucepan, heat oil over medium-high heat. Add bok choy, carrots, garlic and ginger; cook and stir constantly until bok choy is barely tender, about 1 minute. Add chicken broth and soy sauce; bring to a boil. Add pierogies and cook until heated through, about 5 to 7 minutes. Stir in radishes. Sprinkle with sesame seeds, if desired.
*If bok choy is not available, use fresh spinach, adding just before pierogies are cooked through.
**For carrot matchsticks, cut carrot into thin diagonal slices; stack 3 or 4 slices and cut into narrow sticks. SERVINGS:6 cupsPHOTO CREDIT:Photo Credit: Photo Credit: MRS. T’S PIEROGIES
