Potsticker Stir Fry (Printable Version)
Golden potstickers tossed with snap peas, peppers, and mushrooms in a savory Asian-inspired sauce.
# 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
# How To Make:
01 - Whisk together all stir-fry sauce ingredients 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. Add 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 potstickers for 3-4 minutes until water evaporates completely. Transfer to a plate and keep warm.
04 - Add another tablespoon of oil to the same skillet if needed. Sauté garlic, ginger, and all vegetables except green onions for 3-4 minutes until tender-crisp.
05 - Return potstickers to the skillet. Pour prepared sauce over everything and toss gently to combine. Cook for an additional 2 minutes until heated through.
06 - Sprinkle green onions and sesame seeds over the top. Garnish with fresh cilantro and serve immediately while hot.
# Expert Advice:
01 -
- The contrast between crispy potsticker bottoms and tender crisp vegetables creates this incredible texture that keeps every bite interesting
- Its the perfect way to elevate basic frozen dumplings into something that feels restaurant quality but takes less than 30 minutes
02 -
- Dont overcrowd your pan when crisping the potstickers or they will steam instead of getting that golden bottom
- Have your sauce whisked and vegetables prepped before you start cooking because stir fry happens fast
03 -
- A splash of chili oil or red pepper flakes transforms this into a spicy version if you like heat
- Work in batches if your pan is not large enough to hold all the vegetables in a single layer