Pot Sticker Salad With Snap Peas

Pot Sticker Salad With Snap Peas
Anna Williams
The frozen dumplings, sugar snap peas, and carrots steam simultaneously in the same pot—a major time-saver.

Get the recipe.
five_whole_stars
Click a Star to Rate This Recipe
Serves 4
preparation
5
minutes
cooking
15
minutes

Ingredients

1
1-pound bag frozen pot stickers
3/4
pound
sugar snap peas, trimmed (about 4 cups)
2
medium carrots, sliced
1/2
cup
low-sodium soy sauce
1
tablespoon
sesame oil
1/4
pound
bean sprouts (about 1 1/2 cups)
1/4
cup
roasted peanuts, chopped
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.
Sara Quessenberry and Kate Merker
July 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 46 %
  • Protein 21 g
  • Carbohydrate 45 g
  • Sugar 7 g
  • Fiber 5 g
  • Fat 26 g
  • Sat Fat 8 g
  • Sodium 1155 mg
  • Cholesterol 20 mg
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments