FOR THE SAUCE:
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons water
1 teaspoon cornstarch
1 teaspoon honey
1/2 teaspoon sesame seed oil
FOR THE STIR FRY:
1 lb frozen potstickers or gyoza of your choice, unthawed
3 teaspoons vegetable oil, divided
1/4 cup water
8 oz cremini or button mushrooms, sliced
salt and pepper to taste
8 oz asparagus (about 1/2 bunch), cut into 1” pieces
2 carrots, peeled and cut into ovals
1 tablespoon ginger paste
2 scallions, chopped
PREPARATION
Whisk together sauce ingredients and set aside.
Heat 2 teaspoons vegetable oil in large skillet, wok, or stockpot over medium-high. Add potstickers folded side up. Cook for 3 minutes, unmoved, until browned on bottoms.
Slowly pour in water and add lid. Cook in water for 3 more minutes. Remove potstickers from pan and set aside in large bowl.
In same pan heat half teaspoon oil over medium-high and add mushrooms. Season with salt and pepper and cook for 5 minutes. Add mushrooms to bowl with potstickers.
In same pan add remaining oil and heat over medium-high. Add asparagus and carrot and cook for 2-3 minutes or until tender. Add ginger and cook for 1 minute. Add salt to taste. Turn off heat.
Add sauce, potstickers, and mushrooms to pan and stir well. Let sit in pan for 1 minute. Stir in green onions and serve piping hot.