• 2 tbsp. canola oil
• 16 frozen vegetable potstickers
• 2 tbsp. low-sodium soy sauce
• 1 tsp. honey
• 2 scallions, thinly sliced
• 1 red chili, thinly sliced
• 1 clove garlic, very finely chopped
• 1 tbsp. finely grated fresh ginger
• 12 oz. sugar snap peas
• 1 large carrot (about 6 oz.), cut into matchsticks
• 1 yellow pepper, cut into 1/2″ slices
• Lime wedges, for serving


  1. Heat 1 tablespoon oil in a large skillet over medium heat. Add the potstickers and cook until lightly browned on all sides, 4 to 6 minutes. Add 2 tablespoons water to the skillet, cover and cook until the water has evaporated and the potstickers are cooked through, 1 to 2 minutes. Transfer to a plate. In a bowl, whisk together the soy sauce and honey.
  2. Heat the remaining tablespoon oil and add the scallions, chili, garlic, and ginger and cook, stirring, for 1 minute. Add the snap peas, carrots, and peppers and toss to combine. Cover and cook, shaking the pan occasionally, for 2 minutes. Uncover and continue cooking, shaking the pan occasionally, until the vegetables are tender.
  3. Add the soy sauce mixture and toss to combine. Return the potstickers to the pan and toss with the vegetables. Serve with lime wedges, if desired.

Total Time: Only 25 minutes!
Yields: 4 servings
Author: Women’s Day Kitchen

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