Looking for a quick, delicious, and visually stunning dinner? This Potsticker Stir Fry combines crispy-bottomed potstickers with a colorful medley of fresh vegetables and a savory-sweet sauce. Perfect for weeknights or impressing guests, this recipe brings the flavors of Asia straight to your kitchen in just 30 minutes.
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Ingredients
For the Stir Fry
- 10–12 frozen potstickers (do not thaw)
- ¼ cup water
- 4 oz white button mushrooms, sliced
- 1 cup broccoli florets
- 20 green beans, cut into thirds
- 1 large carrot, thinly sliced on a bias
- ¼ cup diced onion
- 1 tablespoon sesame oil
- 1 tablespoon extra virgin olive oil
- Sesame seeds, for garnish
- Chopped green onions, for garnish
For the Sauce
- ¼ cup reduced-sodium soy sauce
- ¼ cup rice wine vinegar
- 1 tablespoon sugar or honey
- 1 teaspoon freshly grated ginger
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions for Potsticker Stir Fry
1. Cook the Potstickers
Heat 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 turn golden. Pour in ¼ cup water, cover, and steam for 5–6 minutes until fully cooked. Remove and set aside.
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2. Stir Fry the Vegetables
In the same skillet, add mushrooms, broccoli, green beans, carrot, and onion. Stir-fry for 5–6 minutes until vegetables are tender-crisp.
3. Prepare the Sauce
In a small bowl, whisk together soy sauce, rice vinegar, sugar (or honey), grated ginger, cornstarch, and cold water until smooth.
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4. Combine Everything
Return the cooked potstickers to the skillet with vegetables. Pour in the sauce and toss everything together. Cook for 2–3 more minutes until the sauce thickens and coats all ingredients evenly.
5. Serve
Garnish with sesame seeds and green onions. Serve hot and enjoy this vibrant, flavorful dish!
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Pro Tips
- Use a non-stick skillet to prevent potstickers from sticking.
- Cut vegetables evenly for uniform cooking.
- Adjust sweetness or saltiness of the sauce to your taste.
- For extra crispiness, pan-fry the potstickers a little longer before steaming.
Why This Recipe Works
- Quick and easy for weeknight meals
- Balanced flavors: savory, sweet, and tangy
- Colorful vegetables add nutrition and texture
- Flexible for different dietary preferences
Substitutions & Variations
- Potstickers: Try chicken, pork, shrimp, or vegetarian varieties.
- Vegetables: Swap broccoli and green beans for bell peppers, snow peas, or bok choy.
- Protein Boost: Add tofu, chicken, or shrimp.
- Gluten-Free Option: Use gluten-free soy sauce and rice vinegar.
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Prepare vegetables and sauce in advance; cook potstickers fresh.
- Storage: Store leftovers in an airtight container for up to 3 days in the fridge.
- Reheating: Reheat in a skillet over medium heat to keep vegetables crisp and sauce thickened.
Serving Ideas For Potsticker Stir Fry
- Serve over steamed rice or noodles.
- Pair with a fresh cucumber salad or green salad.
- Complement with a cup of green tea or a light white wine.
Nutrition (Per Serving Estimate)
- Calories: 400 kcal
- Carbohydrates: 55 g
- Protein: 12 g
- Fat: 15 g
- Saturated Fat: 2 g
- Fiber: 5 g
- Sugar: 5 g
- Sodium: 600 mg
Frequently Asked Questions
Q1: Do I need to boil potstickers before frying?
A1: No, frozen potstickers can be cooked directly by pan-frying and then steaming.
Q2: Can I make this recipe vegan?
A2: Yes! Use vegetarian potstickers and a plant-based sweetener for the sauce.
Q3: How can I make the vegetables crispier?
A3: Stir-fry on high heat for a shorter time and avoid over-crowding the skillet.
Q4: Can I use pre-cooked or leftover vegetables?
A4: Yes, just reduce stir-fry time to prevent overcooking.
This Potsticker Stir Fry is a fast, flavorful, and versatile dish that’s perfect for busy weeknights. With tender potstickers, vibrant vegetables, and a savory sauce, it’s a restaurant-quality meal you can enjoy at home anytime. Gather your ingredients, heat your skillet, and bring the flavors of Asia to your table in just 30 minutes!
Flavor-Packed Potsticker Stir
Equipment
- large skillet
- Mixing bowl
- Whisk
- Spatula
Ingredients
- 10–12 frozen potstickers
- 1/4 cup water
- 4 oz white button mushrooms, sliced
- 1 cup broccoli florets
- 20 green beans, cut into thirds
- 1 large carrot, thinly sliced on a bias
- 1/4 cup diced onion
- 1 tbsp sesame oil
- 1 tbsp extra virgin olive oil
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup rice wine vinegar
- 1 tbsp sugar or honey
- 1 tsp freshly grated ginger
- 1 tbsp cornstarch
- 1 tbsp cold water
- sesame seeds, for garnish
- chopped green onions, for garnish
Instructions
- 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 1/4 cup water to the skillet, cover, and steam for 5–6 minutes until the potstickers are fully cooked. Remove from the skillet and set aside.
- In the same skillet, add mushrooms, broccoli, green beans, carrot, and onion. Stir-fry for 5–6 minutes until vegetables are tender-crisp.
- In a small bowl, whisk together soy sauce, rice vinegar, sugar or honey, grated ginger, cornstarch, and cold water until smooth.
- Return the potstickers to the skillet with the vegetables. Pour in the sauce and toss to coat evenly.
- Cook for an additional 2–3 minutes, stirring frequently, until the sauce thickens and coats all ingredients.
- Remove from heat, garnish with sesame seeds and chopped green onions, and serve hot.
Notes
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