Pot Sticker Salad With Snap Peas Recipe 45

POT STICKERS AND STEAMED VEGETABLES

Pot Stickers and Steamed Vegetables image

One dish meal modified from Real Simple. I'll most likely substitute one package stir fry vegetables for the sugar snap peas, and carrots. If using the bamboo shoots, you might add them to the pot while the vegetables steam! Make this a more substantial meal by adding hot cooked rice to each bowl before topping with the vegetables, pot stickers, and sauce.

Provided by KerfuffleUponWincle

Categories One Dish Meal

Time 19m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (1 lb) bag frozen pot sticker (pork, chicken, or vegetable)
3/4 lb sugar snap pea, trimmed (about 4 cups)
2 medium carrots (sliced)
5 ounces water chestnuts (sliced)
1/3 cup low sodium soy sauce (original recipe was 1/2 cup)
1/2 tablespoon sesame oil
1 1/2 tablespoons honey (optional)
1/4 lb bean sprouts (about 1 1/2 cups, or substitute 8 ounces sliced bamboo shoots)
1/4 cup roasted peanuts
2 scallions (sliced)
cooked white rice (optional)

Steps:

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, carrots, and water chestnuts. (Substitute stir fry vegetables for the snap peas and carrots, if desired.) Cover pot 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, sesame oil, and optional honey.
Add hot cooked white rice to bowls, if desired.
Divide the bean sprouts among bowls and top with the pot stickers and vegetables. (If substituting bamboo shoots, you might add them to the pot while the vegetables steam.).
Sprinkle with the peanuts and scallions. Serve with the sauce.

Nutrition Facts : Calories 197, Fat 9.2, SaturatedFat 1.3, Sodium 852.8, Carbohydrate 25.2, Fiber 6.7, Sugar 6.8, Protein 7.8

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