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Ingredients
  • 1 tablespoon vegetable oil
  • ⅔ cup shredded carrots
  • ½ cup thinly sliced red bell pepper
  • ¼ cup thinly sliced celery
  • ¼ cup plus 3 tablespoons sliced scallions, divided
  • 2 teaspoons minced fresh ginger
  • ¾ teaspoon freshly ground black pepper
  • 5 cups low-sodium beef broth
  • 2 tablespoons soy sauce
  • 12 frozen pot stickers
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