Potsticker Stir Fry with Vegetables (Print View)
Crispy potstickers tossed with fresh vegetables in savory sauce for a quick 30-minute meal.
# What You'll 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
# How to Make:
01 - Whisk together low-sodium soy sauce, oyster sauce, hoisin sauce, sesame oil, rice vinegar, and sugar in a small bowl until well combined. Set aside for later use.
02 - Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Arrange 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 completely and potstickers are cooked through. Transfer to a plate and keep warm.
04 - Add another tablespoon of oil to the same skillet if needed. Sauté minced garlic and ginger for 30 seconds, then add bell peppers, snap peas, carrots, and mushrooms. Stir-fry 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 additional minutes to heat through.
06 - Sprinkle sliced green onions and sesame seeds over the top. Garnish with fresh cilantro leaves and serve immediately while hot.
# Expert Suggestions:
01 -
- The contrast between crispy golden potstickers and tender crisp vegetables is absolutely addictive
- It transforms simple frozen dumplings into something that tastes like takeout but better
02 -
- Do not skip the initial steaming step or your potstickers will be doughy and undercooked inside
- Add the sauce at the very end and toss quickly to keep those potstickers from getting soggy
03 -
- Cook your potstickers in two batches if your skillet is crowded so they actually crisp instead of steam
- Have all your vegetables prepped before you start cooking because stir frying happens fast