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Ingredients
  • measuring cup Servings: 4
  • 2 tablespoons neutral oil, such as canola or vegetable
  • 1 pounds frozen vegan pot stickers, not defrosted (see NOTES)
  • 1 large carrot (4 ounces), scrubbed and thinly sliced
  • 1 ½ pounds bok choy or other Asian greens, trimmed and cut into 1-inch pieces, white and green parts separated
  • 2 tablespoons water
  • One (1-inch) piece fresh ginger, peeled and finely chopped
  • 2 cloves garlic, minced or finely grated
  • ¼ teaspoon fine salt
  • 2 tablespoons chili crisp or oil
  • 2 tablespoons black vinegar, such as Chinkiang
  • 2 tablespoons untoasted sesame oil
  • 2 scallions, thinly sliced
  • 1 tablespoon toasted white sesame seeds
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