Description
Potsticker Stir Fry is a quick and flavorful weeknight meal that combines crispy pan-fried dumplings with vibrant vegetables and a tangy Asian-inspired sauce. This dish balances savory indulgence with nutritious goodness, delivering a satisfying mix of textures and bold flavors in just 25 minutes, making it perfect for busy nights.
Ingredients
Scale
Stir Fry
- 10–12 frozen potstickers or gyoza (do not thaw)
- ¼ cup water
- 4–5 white button mushrooms, sliced
- 1 cup broccoli florets
- 20 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
Sauce
- ¼ cup reduced-sodium soy sauce
- ¼ cup rice wine vinegar
- 1 tablespoon sugar or honey
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- Prepare the Sauce: In a small bowl, whisk together cold water and cornstarch to create a slurry. Add soy sauce, rice wine vinegar, sugar (or honey), and grated ginger. Whisk until well combined and set aside.
- Prepare the Vegetables: Slice the carrot thinly on a bias. Slice the mushrooms and green beans into thirds. Cut the broccoli into small florets. Dice the onion.
- Cook the Potstickers: Heat olive oil and sesame oil in a large skillet over medium-high heat. Add frozen potstickers in a single layer. Fry until the bottoms turn brown, about 3–4 minutes. Add 2 tablespoons of water, cover, and cook for an additional 3–4 minutes. Remove potstickers from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add 1 tablespoon of olive oil. Add sliced mushrooms and diced onion. Cook until mushrooms are browned, about 3–4 minutes. Remove from the skillet and set aside.
- Cook the Broccoli: Add 1 teaspoon of sesame oil to the skillet. Add broccoli florets and cook for 3–4 minutes until tender. Remove from the skillet and set aside.
- Cook the Green Beans and Carrots: Add 1 tablespoon of olive oil to the skillet. Add sliced green beans and carrots. Cook for 3–4 minutes until vegetables are tender but still crisp. Add the cooked broccoli, mushrooms, and onions back into the skillet. Stir to combine.
- Combine and Serve: Add the cooked potstickers to the skillet. Pour the prepared sauce over the mixture. Stir gently to coat everything evenly. Cook for an additional 2–3 minutes until the sauce thickens. Transfer to a serving dish and garnish with sesame seeds and sliced green onions. Serve with rice.
Notes
- Do not thaw potstickers before cooking to ensure they get crispy on the bottom and steam properly.
- Use reduced-sodium soy sauce to control saltiness.
- You can substitute honey with sugar in the sauce depending on preference.
- For extra heat, add a dash of chili flakes or sriracha to the sauce.
- Serve with steamed jasmine or brown rice for a complete meal.
- Make sure to slice vegetables evenly to ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving (approx. 1/2 recipe)
- Calories: 300 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Potsticker Stir Fry, quick dinner, Asian stir fry, frozen dumplings recipe, vegetable stir fry, easy weeknight meal
