Pot Sticker Salad With Snap Peas

20-meals-3
Photo by Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 507 calories
    • Calories 46 calories from fat
    • Fat 26 g
    • Sat Fat 8 g
    • Cholesterol 20 mg
    • Sodium 1155 mg
    • Protein 21 g
    • Carbohydrate 45 g
    • Sugar 7 g
    • Fiber 5 g

Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with ½ inch of water). Bring the water to a boil.Place the pot stickers in the basket (or skillet), cover, and steam for 4 minutes.Add the snap peas and carrots and cover. Steam until the pot stickers are cooked through and the vegetables are tender, 4 to 6 minutes.Meanwhile, in a small bowl, combine the soy sauce and sesame oil.Divide the bean sprouts among bowls and top with the pot stickers and vegetables. Sprinkle with the peanuts and scallions. Serve with the sauce.

Ingredients

  1. Check 1 1-pound bag frozen pot stickers
  2. Check 3/4 pound sugar snap peas, trimmed (about 4 cups)
  3. Check 2 medium carrots, sliced
  4. Check 1/2 cup low-sodium soy sauce
  5. Check 1 tablespoon sesame oil
  6. Check 1/4 pound bean sprouts (about 1 1/2 cups)
  7. Check 1/4 cup roasted peanuts, chopped
  8. Check 2 scallions, sliced

Directions

  1. Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with ½ inch of water). Bring the water to a boil.
  2. Place the pot stickers in the basket (or skillet), cover, and steam for 4 minutes.
  3. Add the snap peas and carrots and cover. Steam until the pot stickers are cooked through and the vegetables are tender, 4 to 6 minutes.
  4. Meanwhile, in a small bowl, combine the soy sauce and sesame oil.
  5. Divide the bean sprouts among bowls and top with the pot stickers and vegetables. Sprinkle with the peanuts and scallions. Serve with the sauce.