Pot Sticker Salad With Snap Peas Recipe 45

POTSTICKER SALAD

Steps:

• 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). If using a metal steamer basket, spray the bottom with nonstick cookig spray. Bring the water to a boil. Place the potstickers in the basket (or skillet) followed by the carrots, cover, and steam for 4 minutes. Add the snap peas and edamame, cover, and steam until the potstickers are cooked through and the vegetables are tender, 4 to 6 minutes. Meanwhile, in a small bowl, combine the soy sauce, rice wine vinegar, red chili paste and sesame oil. Divide the bean sprouts among bowls and top with the potstickers and vegetables. Sprinkle with the scallions, peanuts and cilantro. Serve with the sauce (I topped each bowl with 1-2 T sauce). Serves 4. Adapted from Real Simple.

POT STICKER SALAD WITH SNAP PEAS RECIPE - (4/5)

Steps:

• 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.

POT STICKERS AND STEAMED VEGETABLES

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.