Potato & Onion Pierogies with Green Beans, Cashews and Thai Chili

National holidays come and go, but none is as delicious as the one celebrated on October 8th, National Pierogy Day. And this year marks the 60th anniversary of Mrs. T’s Pierogies, the largest producer of frozen pierogies in the country. Boiled, saut ed or baked, Mrs. T’s Pierogies help create an effortless dish the whole family will enjoy.

In honor of the celebration, Kevin Sbraga, Top Chef season 7 winner and chef/owner of Sbraga restaurant in Philadelphia, PA created a unique recipe, featuring Mrs. T’s.

So this October 8th, cook up some pierogies and help us spread the word about National Pierogy Day. And be sure to visit Facebook.com/MrsTsPierogies starting October 8th to redeem a $1 coupon off any three boxes of Mrs. T’s.

Potato & Onion Pierogies with Green Beans, Cashews and Thai Chili

Recipe courtesy of Kevin Sbraga

Ingredients:

6 Mrs. T’s Potato & Onion Pierogies
1 tablespoon butter
1 tablespoon vegetable oil
Salt, to taste
teaspoon Thai chili, minced
1 tablespoon shallot, minced
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 teaspoon sesame oil
1 tablespoon vegetable oil
2 ounces green beans
2 tablespoons cashews, chopped
cup shitake mushrooms, sliced
cup bean sprouts
1 tablespoon Thai basil, picked
1 tablespoon cilantro, picked
1 tablespoon mint, picked

Directions:

1. Bring a large pot of water to a boil. Cook the pierogies in the boiling water for 5 to 7 minutes or until they start to float.
2. In saut pan, add butter and vegetable oil. Once hot, add chili condiment, cook until lightly brown, then add green beans, cashews, shitake mushrooms and bean sprouts. Add the pierogies last and lightly brown. Then plate.
3. Garnish the dish with basil, cilantro, mint.