• Step 1

  Add 1/2 cup water, 1 Tbsp vegetable oil, and pot stickers in a large nonstick skillet. Cover; bring to a boil on MED-HIGH. Reduce heat to MED. Cook 5-8 min, until water has almost evaporated; uncover. Continue to cook until potstickers are golden brown on bottom side. Turn off heat. Arrange potstickers around outside rim of large serving plate.

• Step 2

  Drizzle remaining 1/2 Tbsp oil around sides of pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. (If oil smokes too much, pan is too hot.)

• Step 3

  Add broccoli, cauliflower, peppers, carrots, mushrooms, corn, peas, and garlic to pan. Stir and toss, keeping things moving, 2 min.

• Step 4

  Add remaining 1/2 cup of water and stir-fry sauce; cook, stirring 5-6 min, until veggies are crisp-tender. Mound vegetables in center of serving plate, drizzling extra pan sauce over potstickers to warm.

• For a spicy kick, add 1-2 Tbsp chili garlic sauce in step 4. • Garnish with sliced green onions.

Note: When servings & ingredients are modified, nutrition & directions may vary.