Potsticker and Vegetable Stir-Fry

This recipe has become an almost weekly staple in our house, and I'm surprised that it has taken me this long to blog about it. Trader Joe's makes the most delicious potstickers, and my kids are wild for them. This recipe lets me use up all sorts of leftover vegetables into a really tasty and ridiculously fast dinner.

You need: 
2 tbsp. oil (I use coconut oil for this)
16 frozen potstickers of your choice
1 tbsp. reduced-sodium soy sauce
1 tsp. honey
3 medium carrots
2 bell peppers (1 red, 1 yellow)
2 clove garlic
1 tbsp. finely chopped fresh ginger
1 medium red onion
¼ medium green cabbage
3 oz. snow peas
Toasted sesame seeds

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 heated through, 1 to 2 minutes. In a small bowl, whisk together the soy sauce and honey; set aside.

Meanwhile, heat the remaining tablespoon oil in a large skillet over medium-high heat. Add the carrots, peppers, garlic, and ginger and cook, tossing occasionally, for 5 minutes. Add the onion, cabbage, and snow peas and cook, tossing occasionally, until the vegetables are just tender, about 2 minutes more.

Divide the vegetables and potstickers among bowls and drizzle with the soy sauce mixture. Sprinkle with toasted sesame seeds, if desired.