1. Start by heating 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Once hot, add the frozen potstickers, arranging them in a single layer.
2. Cook the potstickers for about 3-4 minutes on one side until they are golden brown and crispy. Flip them over, add 1/4 cup water to the pan, and cover. Steam for another 4-5 minutes or until the water has evaporated and the potstickers are cooked through. Transfer them to a plate and set aside.
3. In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the sliced red bell pepper, broccoli florets, and sugar snap peas. Stir-fry the veggies for 3-4 minutes, or until they are tender-crisp.
4. Add the chopped green onions, minced garlic, and grated ginger to the pan. Stir them in with the vegetables, allowing their aromas to infuse the dish for about 1 minute.
5. In a small bowl, mix together the soy sauce, hoisin sauce, and sesame oil. Pour this sauce into the skillet, stirring to coat the vegetables evenly.
6. Return the cooked potstickers to the skillet, gently tossing them with the vegetables and sauce. Cook for an additional 2-3 minutes to ensure everything is well combined and heated through.
7. Transfer the potsticker stir fry to a serving platter. Garnish with sesame seeds and fresh cilantro if desired. Serve immediately and enjoy!

As you cook, remember that this dish is about embracing the process. As my abuela used to say, “Cooking is about trusting your senses.” This is your chance to channel that same intuition and love.