Potsticker Stir Fry with Vegetables (Printable)
Crispy potstickers tossed with fresh vegetables in a savory Asian-inspired sauce for a quick 30-minute meal.
# What You Need:
→ Potstickers
01 - 16 frozen or fresh potstickers (pork, chicken, or vegetable)
→ Vegetables
02 - 1 cup bell pepper, sliced
03 - 1 cup snap peas, trimmed
04 - 1 cup baby carrots, julienned
05 - 1 cup mushrooms, sliced
06 - 3 green onions, sliced
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, minced
→ Stir-Fry Sauce
09 - 1/4 cup low-sodium soy sauce
10 - 1 tablespoon oyster sauce (or vegetarian oyster sauce)
11 - 1 tablespoon hoisin sauce
12 - 2 teaspoons sesame oil
13 - 1 teaspoon rice vinegar
14 - 1/2 teaspoon sugar
→ Garnish
15 - 2 teaspoons sesame seeds
16 - Fresh cilantro
# Directions:
01 - Whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, rice vinegar, and sugar in a small bowl until fully combined.
02 - Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Place potstickers flat side down and cook until bottoms are golden brown, approximately 3 minutes.
03 - Add 1/4 cup water to the skillet, cover tightly, and steam for 3-4 minutes until water evaporates and potstickers are tender. Transfer to a plate and keep warm.
04 - Add another tablespoon of oil to the skillet if needed. Sauté garlic and ginger for 30 seconds, then add bell peppers, snap peas, carrots, and mushrooms. Cook for 3-4 minutes until vegetables are tender-crisp.
05 - Return potstickers to the skillet. Pour the prepared sauce over all ingredients and toss gently to coat evenly. Cook for 2 minutes to heat through.
06 - Sprinkle green onions and sesame seeds over the top. Add fresh cilantro and serve immediately while hot.
# Expert Suggestions:
01 -
- The potstickers get perfectly crispy on the bottom while staying tender, and tossing them in stir fry means every bite has that satisfying contrast
- It comes together in under 30 minutes but tastes like something from a restaurant, plus you can customize the vegetables based on what is languishing in your crisper drawer
02 -
- Do not crowd the pan when crisping the potstickers, work in batches if necessary so they actually brown instead of steam
- Have all your vegetables prepped before you start cooking, because once that pan is hot, everything moves too fast for chopping
03 -
- Use a wok if you have one, the high curved sides make tossing everything together so much easier
- Cut all your vegetables roughly the same size so they cook evenly, nothing worse than some pieces raw while others are mushy