Ingredients:
1 lb pot stickers, frozen, any filling
2 tablespoons salad oil
1 (7 1/4 ounce) jars roasted red peppers, drained
1/4 cup hoisin sauce
1/4 cup lemon juice
1 tablespoon sesame oil, toasted
2 teaspoons sugar
1 teaspoon fresh ginger, minced
1 garlic cloves, minced
8 cups mixed salad greens ( about 9 ounces)
Directions:
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).
Cut red peppers into thin strips.
In a large bowl, mix hoisin, lemon juice, toasted sesame oil, sugar, ginger, and garlic.
Add salad mix to bowl and mix with dressing.
Spoon salad onto dinner plates and top with equal portions of red peppers and hot potstickers.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.