Potsticker Shrimp Vegetable Stir Fry

In a large skillet add 2 teaspoons sesame seed oil. Heat over medium high heat. Add 1 1/2 teaspoons minced garlic. Saute for 1 minute. Add 1 cup chopped zucchini, 1 cup summer squash, 1/2 cup sliced sweet peppers, and 1/4 cup chopped onion. Season with Salt and Pepper to taste.

Cook until fork tender, stirring constantly. Add slivered almonds. Add 1/4 cup of Teriyaki sauce. Stir well.

Cover and remove from heat.

In a large 12 inch skillet with a lid, add 1 Tablespoon Vegetable Oil. Coat pan evenly. Place frozen potstickers in a single layer, flat-side down.

Add 1 cup water. Bring to boil. Cover and simmer on medium high 8 minutes.

Add Shrimp and cover. Cook for 3-5 minutes until shrimp are pink and tender.

Remove Shrimp and place on a plate.

Continue cooking until water has evaporated and bottoms of potstickers are lightly browned. Do not move potstickers during cooking.

Flip potstickers over, add shrimp back in with potsticker. Gently stir together. Add 1 package of potsticker sauce and 1/4 cup of Teriyaki sauce.

On a large platter spread stir fried vegetables evenly. Top with potstickers and shrimp mixture.

Garnish with sesame seeds and sliced green onions.

Serve immediately.