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Photo: Anna Williams; Styling: Anna Last Photo by: Photo: Anna Williams; Styling: Anna Last

Pot Sticker Salad with Snap Peas

Real Simple AUGUST 2008

  • Yield: Makes 4 servings
  • Prep time:5 Minutes
  • Other:10 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

Preparation

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. 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.

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

Amount per serving
  • Calories: 507
  • Calories from fat: 46%
  • Protein: 21g
  • Carbohydrate: 45g
  • Sugars: 7g
  • Fiber: 5g
  • Fat: 26g
  • Saturated fat: 8g
  • Sodium: 1155mg
  • Cholesterol: 20mg
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Pot Sticker Salad with Snap Peas recipe

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