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Pot Sticker Salad With Snap Peas

Anna Williams
Serves 4 Hands-On Time: 05m Total Time: 15m

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 1/2 inch of water). Bring the water to a boil. Place the pot stickers in the basket (or skillet), cover, and steam for 4 minutes.
  2. Add the snap peas and carrots, cover, and steam until the pot stickers are cooked through and the vegetables are tender, 4 to 6 minutes.
  3. 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.
By Sara Quessenberry and Kate Merker,  August 2008
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Quick Tip

If pressed for time, use packages of presliced vegetables found at most supermarkets.

Nutritional Information

  • Per Serving
  • Calories 507Calories From Fat 46%
  • Protein  21g
  • Carbohydrate  45g
  • Sugar  7g
  • Fiber  5g
  • Fat  26g
  • Sat Fat  8g
  • Sodium  1155mg
  • Cholesterol  20mg
What does this mean? See Nutrition 101.

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