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Potsticker Stir Fry Recipe

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4.1 from 33 reviews

  • Author: Diane
  • Total Time: 25 minutes
  • Yield: 2 servings

Description

This Potsticker Stir Fry is a quick and flavorful weekday meal combining crispy pan-fried frozen potstickers with a colorful medley of sautéed vegetables in a tangy, slightly sweet soy-ginger sauce. Ready in just 25 minutes, it pairs perfectly with steamed rice for a satisfying dinner bursting with texture and umami.

Ingredients

Potstickers and Sauce

  • 10-12 frozen potstickers or gyoza (do not thaw)
  • ¼ cup reduced-sodium soy sauce
  • ¼ cup rice wine vinegar
  • 1 tbsp sugar or honey
  • 1 teaspoon grated fresh ginger
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Vegetables

  • 5-6 sliced white button mushrooms
  • 1 cup broccoli florets
  • 20 green beans, sliced in thirds on a bias
  • 1 large carrot, sliced thin on a bias
  • ¼ cup diced onion

Oils and Garnishes

  • Sesame oil (for cooking)
  • Extra virgin olive oil (for cooking)
  • Sesame seeds (for garnish)
  • Sliced green onion (for garnish)
  • ¼ cup water (for steaming potstickers)

Instructions

  1. Prepare Sauce: In a small bowl, combine reduced-sodium soy sauce, rice wine vinegar, sugar or honey, grated fresh ginger, cornstarch, and cold water. Mix well until smooth and set aside.
  2. Prepare Vegetables: Slice the carrot thinly on a bias, slice mushrooms, cut broccoli into small florets, and slice green beans into thirds on a bias. Dice the onion.
  3. Cook Potstickers: Heat a mix of olive oil and sesame oil in a stovetop skillet over medium heat. Add frozen potstickers without thawing. Fry until the bottoms turn golden brown, about 2-3 minutes.
  4. Steam Potstickers: Add 2 tablespoons of water to the skillet with potstickers, cover immediately, and let steam for 3-4 minutes. Gently stir the dumplings and continue cooking uncovered until water evaporates and potstickers are fully cooked.
  5. Set Potstickers Aside: Remove potstickers from the skillet and place them on a plate for later use.
  6. Sauté Mushrooms and Onions: Add 1 tablespoon olive oil to the now-empty skillet. Sauté sliced mushrooms and diced onions over medium heat until browned and caramelized. Remove and set aside.
  7. Cook Broccoli: Add a teaspoon of sesame oil to the skillet, then add broccoli florets. Cook for 3-4 minutes until tender but still crisp. Remove from the skillet and set aside.
  8. Sauté Green Beans and Carrots: Add 1 tablespoon olive oil to the skillet. Add sliced green beans and carrots, cooking for 3-4 minutes until vegetables are cooked through but retain some crunch.
  9. Combine Vegetables: Return the cooked broccoli, mushrooms, and onions to the skillet with the green beans and carrots. Stir well to combine all vegetables.
  10. Add Potstickers and Sauce: Add the cooked potstickers back into the skillet with the vegetable mixture. Pour in the prepared sauce and stir gently as the sauce thickens and coats all ingredients evenly.
  11. Serve: Transfer the stir fry to a serving dish. Garnish with sesame seeds and sliced green onions. Serve immediately with steamed rice.

Notes

  • Do not thaw potstickers before cooking; frying and steaming from frozen achieve the best texture.
  • Use a non-stick skillet to prevent sticking during frying.
  • Adjust the amount of sugar or honey in the sauce to your taste preference.
  • You can substitute the vegetables with your favorites or seasonal produce.
  • Serve immediately to enjoy the crispy texture of the potstickers.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian

Find it online: https://eatwithdiane.com/potsticker-stir-fry-recipe/