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 peper, seeded and chopped. |
| ¼ cup | Chopped cilantro |
| 2 | Green onions, chopped |
| 1. Combine all dressing ingredients and mix well. Set aside |
| 2. Heat 1 Tsp oil in a large skillet with cover, on medium high heat. |
| 3. Add potstickers. Do not stir. Cover |
| 4. Cook about 5 minutes |
| 5. Add 1/4 cup water to pan and re-cover |
| 6. Cook for 5 more minutes |
| 7. Remove potstickers and set aside. |
| 8. Add remaining oil to pan © FirstPageRecipes.com |
| 9. Add frozen edamame and chopped yellow pepper |
| 10. Sautee for 5 minutes, stirring occasionally, until crisp-tender. |
| 11. Remove pan from heat. |
| 12. Stir in potstickers, cilantro, onions, and dressing |
| 13. Serve warm |
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