Recipe: The Cupboard's Almost Bare but at Least I Went to Trader Joe's Two Weeks Ago Potsticker Salad

You Need:
Olive Oil
1 shallot, diced
2 cloves of garlic, chopped
1/2 a green pepper, chopped
1/4 lb portabella mushrooms, chopped
1/4 bag of spinach from Maxx's produce
1 T Trader Ming's gyoza dipping sauce, diluted with a little bit of water
7 frozen pork potstickers from Trader Joes (an entire bag has about 21 potstickers in it)
3 T water

First phase: The veggies.  Heat up the skillet.  While it's heating, chop the shallot.  Add oil to the skillet (1-2 T). Add the shallot.  Chop the garlic and add the garlic.  While those saute, chop the green pepper and then add it to the skillet.  Chop the mushrooms. Add those to the skillet.  Once the vegetables are the texture you like, remove them from the skillet and set aside.

Second phase: The potstickers.  Heat up more oil in the skillet (2 T).  Then add 7 potstickers and heat on medium for 1 minute, turning the potstickers.  Next, add 3 T water to the skillet.  Turn the skillet to low, cover and simmer for 4 minutes.

Third phase: The "salad." While the potstickers cook in the skillet, put the spinach in a salad bowl.  Take  a small cup and stir together the T gyoza dipping sauce and the T water.  Once the potstickers are done, take about 1/2 C of the vegetables and put them back in the skillet for a few seconds, long enough to make warm again.  Then, pour the potstickers and veggies on top of the bed of spinach.  Drizzle the diluted sauce on top as a dressing.

Enjoy!

There's no photo because I just finished eating it.

***Update***I just made this for dinner again, and added plum sauce, diced shallots, chopped carrots, and apple cider vinegar to the salad dressing.  I added fresh basil to the salad.

Here's the picture of what happened: