One pot shop

April 30, 2010

Potsticker Salad with Snap Peas

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).

Serves 4.

10 Comments
  1. allison from "a for aubergine"

    April 30, 2010 at 6:59 am


    This looks great! How do you get such good lighting in the evening?

  2. Carolyn

    April 30, 2010 at 7:57 am


    Allison: Thanks! Believe it or not I shot the main photo around 7:30 pm. It was a really sunny day and I still had a good amount of light streaming through a western facing window. Lately we’ve had decent light until 7:45-ish here in Ohio, most days.

  3. tigerfish

    April 30, 2010 at 9:46 am


    I like your salad rendition on pot stickers.

  4. Sophia

    April 30, 2010 at 10:10 am


    I can almost see the crunch of the salad in these photos. Looks like a quick enough recipe that I could make it a night, so thank you for sharing this! By the way, the pics look great too!

    ~Sophia
    http://www.chewonthatblog.com

  5. thedabble

    April 30, 2010 at 11:53 am


    Yum, I made something like this but I like your dressing better. Definitely on my “to make” list.

  6. sippitysup

    April 30, 2010 at 3:31 pm


    I love pot stickers in all manners, so a salad is pure genius! GREG

  7. Jessy

    April 30, 2010 at 10:00 pm


    Looks so good. I especially like the sauce. Yum!

  8. Laura

    May 1, 2010 at 12:42 pm


    YuM

  9. marla

    March 20, 2012 at 10:49 am


    Such a fun salad! Linking back to this recipe in an upcoming snap peas post :)

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  1. Easy Herbed Sugar Snap Peas Recipe: Simple Quick Vegetable Side Dish — Family Fresh Cooking

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