Boil ⅓ cup water + 1 tbsp oil in a small skillet; add gyozas flat side down + cover; cook over medium 5-6 min until water evaporates + bottoms are crispy (serve with gyoza sauce)

Meanwhile, heat 1 tbsp oil in skillet over med-high + cook pea snaps with salt/pep 3-5 min until tender; set aside

Heat 1 tbsp oil in skillet over med-high; sauté stir-fry veggies + salt/pep 2 min then add 2 tbsp water, cover + cook 2-3 more min until tender; stir in pea snaps + 2-4 tbsp sauce

Divide all to plates