Potsticker Stir Fry Vegetables (Printable version)
Golden potstickers with crisp vegetables in savory sauce—ready in 30 minutes.
# What you'll 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
# Directions:
01 - In a small bowl, whisk together all the stir-fry sauce ingredients; set aside.
02 - Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the potstickers, flat side down, and cook until bottoms are golden brown, about 3 minutes.
03 - Add 1/4 cup water to the skillet, cover, and steam the potstickers for 3-4 minutes or until water evaporates and potstickers are tender. Remove potstickers to a plate and keep warm.
04 - In the same skillet, add another tablespoon of oil if needed. Sauté garlic, ginger, and all vegetables (except green onions) for 3-4 minutes until just tender but still crisp.
05 - Return potstickers to the skillet. Pour the sauce over everything and toss gently to combine. Cook for 2 more minutes.
06 - Sprinkle green onions and sesame seeds over the top. Garnish with fresh cilantro and serve immediately.
# Expert Tips:
01 -
- The crispy bottomed potstickers create the most incredible texture contrast against tender crisp vegetables
- You get all the satisfaction of homemade stir fry without chopping a single thing if you use frozen dumplings
02 -
- Do not crowd the pan when cooking potstickers or they will steam instead of crisp. Work in batches if your pan is small.
- The water added to steam the potstickers will splatter, so have your lid ready before you pour it in.
03 -
- Cook your potstickers first and keep them warm so they do not get soggy while you cook the vegetables.
- Have all your vegetables prepped before you start cooking because once the heat is on, everything moves fast.