Since we were gone all last week, I had to makeup my whip it up this week. Unfortunately I didn’t go grocery shopping until Wednesday night, and I don’t think going out and buying a new meal from Sonic exactly fits into the guidelines. So I finally got around to making dinner last night – I made a Pot Sticker Salad with Snap Peas:

1 1-pound bag frozen pot stickers
3/4 pound sugar snap peas, trimmed (about 4 cups)
2 medium carrots, sliced
1/2 cup low-sodium soy sauce
1 tablespoon sesame oil
1/4 pound bean sprouts (about 1 1/2 cups)
1/4 cup roasted peanuts, chopped
2 scallions, sliced

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). Bring the water to a boil.

Place the pot stickers in the basket (or skillet), cover, and steam for 4 minutes. Add the snap peas and carrots, cover, and steam until the pot stickers are cooked through and the vegetables are tender, 4 to 6 minutes.

Meanwhile, in a small bowl, combine the soy sauce and sesame oil. Divide the bean sprouts among bowls and top with the pot stickers and vegetables. Sprinkle with the peanuts and scallions. Serve with the sauce.

Yield: Makes 4 servings

This recipe was definitely small enough for the two of us. Our bag of pot stickers may have been smaller than a pound (I forgot to check), but it only had 12 total and we ate them all.

I did make a few adjustments — I didn’t buy bean sprouts cause they were too expensive, I didn’t buy peanuts cause I’m a scatterbrain and forgot, and I used the sauce that came with the potstickers instead of making my own. Theirs was very vinegary (delicious to me…not to Philip).

I’ll definitely be making this recipe again, and I think I’ll put in cashews instead of peanuts, and I’ll suck it up and buy bean sprouts just so there is more flavor, texture, and temperature in the recipe.

Oh..and the best part of this meal is that it was done (start to finish) in less than 15 minutes. I love real simple!