Flavor-Packed Potsticker Stir
This flavor-packed potsticker stir fry combines crispy, golden potstickers with colorful vegetables and a savory-sweet Asian-inspired sauce. Ready in just 30 minutes, it’s a fast, vibrant, and satisfying main course perfect for busy weeknights.
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
Use frozen potstickers straight from the freezer for best texture. Cut vegetables evenly to ensure uniform cooking. Adjust sweetness or saltiness of the sauce to taste, and pan-fry potstickers slightly longer if you prefer extra crispiness.