From the Washington Post
Ingredients:
2 tablespoons neutral oil, such as canola or vegetable 1 pound frozen vegan pot stickers, not defrosted 1 large carrot, scrubbed and thinly sliced 1 1/2 pounds Napa cabbage, trimmed and cut into 1-inch pieces, thicker and thinner parts separated 2 tablespoons water One (1-inch) piece fresh ginger, peeled and finely chopped 2 cloves garlic, minced or finely grated 1/4 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
Preparation:
Heat a wok or 12-inch (or wider) skillet over medium-high heat until nearly smoking. Add the oil, followed by the dumplings, and gently stir-fry until slightly softened, 1 to 2 minutes.
Add the carrots, thicker parts of the Napa cabbage and water, cover (you can use a sheet pan) and cook until softened, about 2 minutes.
Uncover, and add the ginger, garlic and salt and stir-fry until fragrant, about 30 seconds. Add the thinner parts of the Napa cabbage, along with the chili crisp or oil, vinegar, and sesame oil, and toss until the greens have just wilted, about 2 minutes. (If your skillet is too small to accommodate all of the cabbage, add it in batches, tossing to coat and wilt it as you go.)
Divide the dumplings and stir-fry among shallow bowls, top with the scallions and sesame seeds, and serve.