Thursday, September 18, 2008

Pot Sticker Salad with Snap Peas

Tonight's dinner obviously won't be counted amongst the best meals we've ever had, but it's certainly one of the best that can be made in under 10 minutes. We used frozen edamame dumplings from Trader Joe's, which cooked alongside the vegetables since they only needed to steam for about 6 minutes. Sauce came together quickly, everything was fast, and hooray dinner was on the table. It was yummy! I would make this again on a night when I don't have a lot of time.


Pot Sticker Salad with Snap Peas
Real Simple, 8/08

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.

Yield: 4 servings

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