April 30, 2010
I did not make these potstickers from scratch. I’m sure they’d be delicious, but that’s not a project for a Thursday evening around 7:00 when you’re finally getting around to dinner and tempted to gnaw off an arm. No, these here were frozen potstickers. And let me tell you, they make for the easiest, quickest, whaaa-dinner’s-ready-already? weeknight meal. Plus, the recipe requires ONE pot. Glorious! And it’s ready in under 20 minutes. No joke. Have I sold you on this yet?
We both happily munched and crunched and mmmmm-ed our way through this. Kyle, twice. Love a man who likes his vegetables.
Potsticker Salad with Snap Peas(Adapted from Real Simple)
- 1 lb frozen potstickers
- 3 carrots, cut into thin strips (or buy pre-cut matchsticks)
- 3/4 lb sugar snap peas
- 1 cup frozen shelled edamame
- 1/3 cup low sodium soy sauce
- 2 T rice wine vinegar
- 1/2 tsp thai red chili paste
- 1 T sesame oil
- 1 1/2 cups bean shoots
- 3 green onions, sliced
- 1/4 cup roasted peanuts, chopped
- fresh cilantro, chopped
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).