Ingredients
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2 tbsp rice vinegar
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2 tbsp low-sodium soy sauce
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1 tbsp honey
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2 tsp sesame oil
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3 tbsp vegetable oil, divided
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2 (12 oz) pkg frozen pork or chicken potstickers
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1 (2-inch) piece ginger, peeled and minced
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2 cloves garlic, minced
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1 (16 oz) pkg frozen stir-fry vegetables, thawed
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1 cup frozen shelled edamame, thawed
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2 tbsp chopped green onions
Steps
1
In a small bowl, combine the vinegar, soy sauce, honey, sesame oil, and ¼ cup water. Set aside.
2
In a 12-inch nonstick skillet, heat 1 tbsp oil on medium-high. Add half of the potstickers in an even layer. Carefully add ¼ cup water and immediately cover. Cook 2–3 min., until warm and browned on the bottom. Transfer to a plate. Repeat with 1 tbsp oil, remaining potstickers, and ¼ cup water. Transfer to plate.
3
In same skillet, heat remaining 1 tbsp oil on high. Add the ginger and garlic and cook 1 min., stirring constantly. Add the stir-fry vegetables and edamame. Season with salt and pepper. Cook 4 min., until warm., stirring occasionally.
4
Return potstickers to skillet and add reserved stir-fry sauce. Cook 1–2 min., stirring, until potstickers and vegetables are warm and coated in the sauce. Garnish with the green onions.
