Potsticker and Roasted Pepper Salad

Potsticker and Roasted Pepper Salad
Photo by Norman A. Plate


  • 1 teaspoon minced fresh ginger
  • 1 pound frozen potstickers (any filling)
  • 1 tablespoon Asian (toasted) sesame oil
  • ¼ cup hoisin sauce
  • 1 clove garlic, minced
  • 2 teaspoons sugar
  • 2 tablespoons salad oil
  • + 3 more ingredients
    • 1 jar (7 1/4 oz.) peeled roasted red peppers, drained
    • 8 cups (about 9 oz.) tender salad mix, rinsed and crisped
    • ¼ cup lemon juice

1. In a 10- to 12-inch frying pan, arrange frozen potstickers in a single layer. Add 2/3 cup water and salad oil. Cover and bring to a boil over high heat, then reduce heat and simmer until liquid cooks away and potstickers begin to brown, 12 to 17 minutes. (Or cook as package directs.)2. Cut red...

View full recipe at My Recipes


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