Wednesday, July 22, 2009
Pot Sticker Salad with Snap Peas
i found this recipe about a year ago in a real simple magazine section on 20-minute meals. (in fact, all of the recipes on this week's menu is from that section!)
and the kids actually love it!
i adapted it for our family...
and i always make brown rice to accompany it, so allow for that 45 minutes of cooking time if you decide to make rice, too.
1 (1-lb) bag frozen pot stickers --- i used fresh pot stickers from our grocery store. it cuts the cooking time in half, if that's possible!
a couple of handfuls of snap peas
2 carrots, cut in matchstick-size pieces
1/4 cup low sodium soy sauce
1 T sesame oil --- you'll find it on the asian food aisle
a handful of cashews, the recipe calls for peanuts
2 green onions, sliced
i filled a saute pan with an inch or so of water, then brought it to a boil. over medium heat, i threw the snap peas and carrots in, cover and let steam for about 5 minutes.
remove and set aside.
with the remaining water, set the pot stickers in to cook - if they are fresh, you only need a few minutes. if they are frozen, let them cook about 5-7 minutes. - don't turn them, either! they get too brown/crunchy and not as soft and delicious that way.
combine the soy sauce and sesame oil. (i don't give the sauce, onions, or nuts to the kids)
with rice ready, place on a plate, topped with the pot stickers and vegetables, then the green onions and nuts. pour the sauce on top - and i also used a few dots of the sriracha sauce.
the kids are always very unsure of this recipe - it looks different. but once i (and jayden) convinced them that it was just chinese ravioli (it worked!) they ate it all.
adapted from real simple, august 2008