Description
This irresistibly easy Potsticker Stir Fry combines crispy pan-fried potstickers with a colorful medley of fresh vegetables, all tossed in a savory and slightly sweet sauce. Ready in just 30 minutes, it’s a perfect quick weeknight dinner that delivers comforting Asian-inspired flavors with minimal effort.
Ingredients
Scale
Potstickers
- 1 package frozen potstickers or gyoza
Vegetables
- 8 ounces white button mushrooms, chopped
- 2 cups broccoli florets
- 1 cup green beans, trimmed and cut into thirds
- 1 large carrot, thinly sliced on a bias
- 1 diced onion
Oils and Garnish
- 2 tablespoons sesame oil
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sesame seeds
- 2 sliced green onions
Sauce
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sugar or honey
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- Prepare Sauce: In a bowl, whisk together reduced-sodium soy sauce, rice wine vinegar, sugar or honey, and fresh grated ginger until smooth. In a separate small bowl, mix cornstarch with cold water until dissolved, then add this slurry to the sauce mixture. Set aside.
- Prep Vegetables: Slice the carrot thinly on a bias, chop the mushrooms, trim green beans into thirds, cut broccoli into small florets, and dice the onion to prepare for cooking.
- Cook Potstickers: Heat a mixture of olive oil and sesame oil in a large skillet over medium-high heat. Add the frozen potstickers and fry for about 4-5 minutes until the bottoms turn a beautiful golden brown.
- Steam Potstickers: Carefully add 2 tablespoons of water to the skillet, cover it, and let the potstickers steam for 3-4 minutes. Gently stir, remove the lid, and continue cooking until the water evaporates and potstickers are cooked through. Remove them from the skillet and keep warm.
- Sauté Vegetables: In the same skillet, add 1 tablespoon of olive oil. Sauté the mushrooms and onions for about 3 minutes until they are browned and fragrant, then remove and set aside.
- Cook Broccoli: Add 1 teaspoon of sesame oil to the skillet, then toss in the broccoli florets. Stir-fry for 3-4 minutes until tender-crisp, then remove from the skillet.
- Cook Other Vegetables: Add another tablespoon of olive oil, then the green beans and carrots. Stir-fry for 3-4 minutes until vegetables are al dente.
- Combine Ingredients: Return the broccoli, sautéed mushrooms, and onions to the skillet with the green beans and carrots. Gently fold in the crispy potstickers.
- Thicken Sauce: Pour the prepared sauce mixture over all ingredients in the skillet. Stir well and cook for 2-3 minutes until the sauce thickens and evenly coats everything.
- Serve Hot: Spoon the stir fry over cooked rice, garnish with sesame seeds and sliced green onions, and serve immediately for a delightful meal.
Notes
- You can substitute vegetables with what you have on hand, such as bell peppers or snap peas.
- For a spicier kick, add a teaspoon of chili garlic sauce to the sauce mixture.
- Ensure the potstickers are not overcrowded in the skillet to maintain crispiness.
- Use reduced-sodium soy sauce to control the saltiness of the dish.
- Serve with steamed jasmine or basmati rice for a complete meal.
