Pot Sticker Salad With Snap Peas
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
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
.
Similar Recipes
Quick Tip
Almost any kind of frozen dumpling—pot stickers, pork dumplings, shumai—will work in this recipe.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
