Pot Sticker Salad with Snap Peas
Jaclyn Kesler
Warm, Chinese salad
ingredients
- 1 1-pound bag frozen pot sticker
- 4 Cups Sugar snap peas
- 2 Med carrots-sliced
- 1/2 C low-sodium soy sauce
- 1 Tbsp Sesame Oil
- 1 1/2 Cups bean sprouts
- 1/4 C roasted peanuts,chopped
- 2 Scallions, sliced
directions
- 1
Fill Large sauce pan w 1“ of water and fit w a steamer basket (or fill a large skillet w 1/2” of water).Bring to a boil.Place stickers in basket(or skillet), cover,and steam for 4 mins.
- 2
Add snap peas and carrots, cover, and steam until stickers are cooked through and veggies are tender. About 4-6 mins.
- 3
Meanwhile, in small bowl, combine the soy sauce and sesame oil. Divide the bean sprouts among bowls and top with the stickers and veggies. Sprinkle w peanuts and scallions. Serve with the sauce.
Source: Jaclyn Kesler
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