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Potsticker Stir Fry Recipe

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★★★★★

4.7 from 82 reviews

Potsticker Stir Fry is a vibrant and quick Asian-inspired dish that combines crispy pan-fried potstickers with a colorful mix of sautéed vegetables, all coated in a tangy, umami-rich sauce. Perfect for busy weeknights, this recipe offers a delicious fusion of textures and flavors, easily customizable with your favorite potstickers and veggies.

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
  • 2 tablespoons extra virgin olive oil (divided)
  • 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

  1. Prepare the Sauce: In a small bowl, whisk together cold water and cornstarch to create a slurry, then add soy sauce, rice wine vinegar, sugar (or honey), and grated fresh ginger. Whisk well until combined and set aside.
  2. Prepare the Vegetables: Slice carrot thinly on a bias; slice mushrooms and green beans into thirds; cut broccoli into small florets; dice the onion.
  3. Cook the Potstickers: Heat 1 tablespoon olive oil and 1 tablespoon sesame oil in a large skillet over medium-high heat. Add the frozen potstickers in a single layer. Fry until the bottoms are golden brown, about 3–4 minutes. Add 2 tablespoons of water, cover, and steam for another 3–4 minutes until cooked through. Remove potstickers from the skillet and set aside.
  4. Cook the Mushrooms and Onions: In the same skillet, add remaining 1 tablespoon olive oil. Add sliced mushrooms and diced onion. Cook until mushrooms are browned and onions are translucent, about 3–4 minutes. Remove from skillet and set aside.
  5. Cook the Broccoli: Add 1 teaspoon sesame oil to the skillet. Add broccoli florets and cook for 3–4 minutes until tender-crisp. Remove from skillet and set aside.
  6. Cook the Green Beans and Carrots: Add 1 tablespoon olive oil to the skillet. Add sliced green beans and carrots. Cook for 3–4 minutes until tender but still crisp. Return the cooked broccoli, mushrooms, and onions to the skillet and stir to combine.
  7. Combine and Serve: Add the cooked potstickers back into the skillet. Pour the prepared sauce over the mixture and stir gently to coat everything evenly. Cook for an additional 2–3 minutes until the sauce thickens and everything is heated through. Transfer to a serving dish and garnish with sesame seeds and sliced green onions. Serve warm, ideally with steamed rice.

Notes

  • Do not overcrowd the pan when cooking potstickers to ensure they crisp up nicely.
  • Use high heat for stir-frying to achieve the best texture and flavor.
  • Customize vegetables based on availability, such as adding bell peppers, snap peas, or bok choy.
  • For a gluten-free version, use tamari instead of soy sauce and ensure potstickers are gluten-free.
  • Leftovers store well in the refrigerator for up to 3 days; reheat gently in a skillet with a splash of water or soy sauce.

Keywords: Potsticker Stir Fry, Asian stir fry, frozen potstickers recipe, quick dinner, vegetable stir fry, easy weeknight meal, crispy dumplings

Find it online: https://reemcook.com/potsticker-stir-fry-recipe/