...And we're back! Whew. The first (un)official weekend of summer was a busy one. Birthdays, celebrating new adventures to come, parties, a BBQ followed by a rousing game of trivia late into the night and even a little bit of painting (not of the artistic variety) thrown in. It was good weekend indeed. But you know how celebratory weekends go with all the eating and the drinking and more eating and drinking, afterward you just need a break, a redeeming healthy meal. A big plate of veggies that will somehow negate all the naughty food you previously consumed. In reality, we all know this doesn't really work, you can't actually cancel out all those burgers and chips and desserts, but eating a healthy meal sure makes us feel better. Evens the score board.
This pot sticker salad easily fits the bill of a healthy redeeming meal. It's not that boring kind of healthy either, where you force yourself to choke down your plate of food and don't enjoy even one bite. There are pot stickers involved and peanuts and a salty vinegary sauce. Heck, even squeeze some sriracha sauce on there and you have some nice spice. See? Not boring and tasteless at all. As a bonus, look at all those vegetables! Steamed! Plus it's a quick meal, all on one plate and dirtying so few dishes in the process.
Pot Sticker Salad
Adapted from Real Simple Magazine, August 2008
Really the only dramatic change I made to the recipe (aside from preparing only half) was the sauce. I think soy sauce can a bit overpowering, especially on steamed vegetables, so I swapped out half the soy sauce for rice vinegar, making it more like a dipping sauce. This way I don't feel the need to drink a gallon of water right after my meal because of all the dehydrating sodium. And since you use frozen pot stickers, it's easy to adapt to many diets or preferences (chicken, pork, vegetarian). I like Trader Joe's chicken and vegetable pot stickers.
8 oz. frozen pot stickers (or about 10 pot stickers total)
1 1/2 cups snow peas
1/4 cup shelled edamame
2 small carrots, sliced
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
3/4 cup bean sprouts
2 tablespoons roasted peanuts, chopped
1 green onion, thinly sliced
Fill a saucepan with 1 inch of water and fit with a steamer basket. Bring the water to a boil. Place the pot stickers in the steamer basket, cover and steam for 3 minutes.
Add the peas and carrots, cover and steam until the veggies are tender/crisp, about 6 minutes.
Meanwhile in a small bowl, combine the soy sauce, rice vinegar and sesame oil. Divide the bean sprouts among two bowls, top with the pot stickers and vegetables. Sprinkle with peanuts and green onions. Serve with the sauce.