Pot Sticker Salad

1 lb frozen vegetable pot stickers
3/4 lb sugar snap peas or edamame
2 carrots
1/4 lb bean sprouts
2 scallions
1/4 cup roasted peanuts
1/2 cup soy sauce
1 tbsp sesame oil

Hands-on Time: About 35 minutes

This salad uses pre-packaged frozen pot stickers. If you can't find vegetarian pot stickers at your regular grocery store, try looking at a health food store or Asian grocery.

Fill a large saucepan 1/2" full of water and bring it to a boil. Place a steamer basket in the saucepan and add the pot stickers. Cover and steam for about 4 minutes. Meanwhile, fill another saucepan with water and bring it to a boil. Cook the peas or edamame until they are tender.

While the pot stickers are steaming, wash and cut the carrots. After the 4 minutes are up, add the carrots to the saucepan with the pot stickers, cover them again, and let them steam for another 4-6 minutes. (The peas will probably need to continue being boiled during this time as well).

Wash the bean sprouts and add them to a large bowl. When the pot stickers and carrots are done steaming, add them to the bean sprouts. When the peas are cooked, drain them and add them to the other ingredients. Wash and thinly slice two scallions and add them to the mix. Add the peanuts.

Some packaged pot stickers come with their own sauce mix, so if yours does, you can use this as the sauce. If not, you can make a sauce by mixing soy sauce and sesame oil. Pour this over the other ingredients and stir well.