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POTSTICKER SALAD WITH SNAP PEAS
Printed from THEGUTSYGOURMET.NET
Makes 4 servings
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
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.
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