20-minute dinner PSA! I have been making a version of this Potsticker Salad since our pre-kid days and it’s still a weeknight dinner rotation regular. To cut down on prep, opt for pre-cut matchstick carrots and ready-to-eat bagged sugar snap peas.
- 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 tablespoons rice wine vinegar
- 1/2 teaspoon sriracha or thai red chili paste
- 1 tablespoon 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).
Adapted from Real Simple.