Dumpling Stir Fry Veggies Garlic (Printable)
Tender dumplings meet crisp vegetables in a savory garlic sauce. Ready in 30 minutes for a quick, satisfying meal.
# What You Need:
→ Dumplings
01 - 20 frozen or fresh vegetarian dumplings (potstickers or gyoza)
→ Vegetables
02 - 1 cup broccoli florets
03 - 1 red bell pepper, sliced
04 - 1 medium carrot, julienned
05 - 1 cup sugar snap peas, trimmed
06 - 2 green onions, sliced
07 - 2 tablespoons vegetable oil
→ Garlic Sauce
08 - 4 cloves garlic, minced
09 - 2 tablespoons soy sauce
10 - 1 tablespoon oyster sauce (vegetarian if needed)
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon honey or maple syrup
13 - 1 teaspoon sesame oil
14 - 1/4 cup water
15 - 1 teaspoon cornstarch
→ Garnish
16 - 1 tablespoon toasted sesame seeds
17 - Fresh cilantro or scallions, chopped (optional)
# Directions:
01 - Whisk together all garlic sauce ingredients in a small bowl, ensuring cornstarch is completely dissolved. Set aside.
02 - Prepare dumplings according to package directions using your preferred method—steamed, boiled, or pan-fried until heated through. Set aside.
03 - Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
04 - Add broccoli florets, red bell pepper, carrot, and sugar snap peas to the hot pan. Stir-fry for 3–4 minutes until vegetables are crisp-tender.
05 - Add minced garlic to the pan and sauté for 30 seconds until fragrant, being careful not to burn.
06 - Return cooked dumplings to the pan with the vegetables, tossing to combine.
07 - Pour prepared garlic sauce over the dumpling and vegetable mixture. Gently toss and stir-fry for 2–3 minutes until sauce thickens and evenly coats all ingredients.
08 - Sprinkle with toasted sesame seeds and fresh cilantro or scallions if desired. Serve immediately while hot.
# Expert Suggestions:
01 -
- The sauce comes together in seconds but tastes like it simmered for hours
- You can use whatever vegetables are languishing in your crisper drawer
02 -
- The sauce thickens fast once it hits the hot pan, so have everything ready before you pour it in
- Overcrowding the pan makes everything steam instead of stir-fry, so use your biggest pan or cook in batches
03 -
- Prep all ingredients before you turn on any heat, because stir-frying waits for no one
- Cold dumplings straight from the fridge sear better than room temperature ones if you're pan-frying