Potsticker Stir Fry
This quick and satisfying potsticker stir fry is a weeknight hero that combines crispy potstickers, tender vegetables, and a glossy sauce for a comforting meal in just 30 minutes.
Ingredients
For the Stir Fry
- 10–12 pieces frozen potstickers or gyoza do not thaw
- ¼ cup water
- 4 ounces white button mushrooms, sliced
- 1 cup broccoli florets
- 20 pieces green beans, sliced into thirds
- 1 large carrot, sliced thin on a bias
- ¼ cup small diced onion
- 1 tablespoon sesame oil
- 1 tablespoon extra virgin olive oil
- Sesame seeds for garnish
- Green onions for garnish
- ¼ cup reduced-sodium soy sauce heart-friendly version
- ¼ cup rice wine vinegar
- 1 tablespoon sugar or honey for sweetness
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
Cooking the Potstickers
- Heat the sesame oil and olive oil in a large skillet over medium-high heat.
- Add the frozen potstickers and cook for 2–3 minutes until the bottoms are golden.
- Add ¼ cup of water, cover the skillet, and steam the potstickers for 5–6 minutes until cooked through.
- Remove the potstickers from the skillet and set them aside.
Stir Frying the Vegetables
- In the same skillet, add the mushrooms, broccoli, green beans, carrot, and onion.
- Stir-fry these vegetables for 5–6 minutes, or until they are tender-crisp.
Preparing the Sauce
- In a small bowl, whisk together the soy sauce, rice vinegar, sugar (or honey), grated ginger, cornstarch, and cold water until the mixture is smooth and well-combined.
Combining All Ingredients
- Return the cooked potstickers to the skillet with the stir-fried vegetables.
- Pour in the prepared sauce and toss everything together.
- Cook for an additional 2–3 minutes, allowing the sauce to thicken and coat the stir fry.
- Garnish with sesame seeds and freshly chopped green onions before serving.
Notes
This dish is versatile and forgiving. Customize it with different veggies or sauces as you like. Make sure to refrigerate leftovers for up to 3 days in an airtight container. For kid-friendly options, chop veggies smaller and serve with rice or noodles.