This super quick recipe uses frozen potstickers and shelled edamame to come together in 20 minutes
20 minutes, 3-4 servings
| 3 Tbsp | Seasoned rice vinegar |
| 1 Tbsp | Soy sauce |
| 1 Tbsp | Sesame oil |
| 1 tsp | Chili or Chili-Garlic paste |
| 1 small clove | Garlic (or less if chili-garlic paste used above) |
| 1 tsp | Chili oil (OPTIONAL) |
| 2 tsp | Neutral oil |
| 1 pkg | Frozen vegetable potstickers |
| 1 12-oz package | Frozen shelled edamame |
| 1 | Yellow bell pepper, seeded and chopped |
| ¼ cup | Chopped cilantro |
| 2 | Green onions, chopped |
| 1. Combine all dressing ingredients and mix well. Set aside. |
| 2. Heat 2 tsp oil in a large skillet with cover, on medium high heat. |
| 3. Add the potstickers. Do not stir. Cover. |
| 4. Cook for about 5 minutes. |
| 5. Add ¼ cup water to the pan and re-cover. |
| 6. Cook for 5 more minutes. |
| 7. Remove the potstickers and set aside. |
| 8. Add the remaining oil to the pan. |
| 9. Add the frozen edamame and chopped yellow pepper. © FirstPageRecipes.com |
| 10. Sauté for 5 minutes, stirring occasionally, until crisp-tender. |
| 11. Remove the pan from heat. |
| 12. Stir in the potstickers, cilantro, onions, and dressing. |
| 13. Serve warm. |
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