1 1lb bag of frozen pot stickers
3/4 lb of sugar snap peas, trimmed
2 medium carrots, sliced
1/2 c soy sauce (calls for low sodium)
1 tbsp sesame oil
1/4 lb bean sprouts
1/4 c roasted peanuts, chopped
3 scallions, sliced
Fill a large saucepan with 1 inch of water and put a steamer basket in. Bring the water to a boil, put the potstickers in, cover, and steam for 4 minutes. Add the peas and carrots, cover and steam for another 6 minutes or until the potstickers are cooked through and the vegetables are tender.
Combine the soy sauce and sesame oil in a small bowl.
Divide the bean sprouts among 4 bowls and top with the potstickers. Sprinkle with peanuts and scallions and serve with the sauce.
*I find the dressing a little salty and my dear friend Kathleen made this with the dressing from the udon noodle salad and said it’s delicious! I’m inclined to believe her.