Description
This Potsticker Stir Fry combines crispy dumplings with fresh vegetables in a savory sauce.
Ingredients
Scale
- 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
- 1 tablespoon extra virgin olive oil
- Sesame seeds for garnish
- Green onions for garnish
- 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
- Start by making the sauce that will bring all the flavors together in this Potsticker Stir Fry. In a small bowl, combine the cold water with cornstarch and whisk until smooth to create a slurry. Next, stir in the soy sauce, rice wine vinegar, sugar or honey, and grated fresh ginger. Set this mixture aside as it will get added later to your stir fry.
- Next, it’s time to prepare the veggies that will add freshness and crunch to your dish. Slice the carrots, mushrooms, and onion; cut the broccoli into florets and the green beans into thirds. Having everything prepped and ready to go will ensure a seamless cooking process, allowing the vibrant colors and textures of the vegetables to shine.
- Heat the olive oil along with sesame oil in your large non-stick skillet over medium-high heat. When the oil is shimmering, carefully arrange the frozen potstickers in a single layer in the skillet. Sear them for about 3–4 minutes until the bottoms are golden brown and crispy. This step is crucial as it adds texture to the dish.
- Once the potstickers are beautifully browned, add 2 tablespoons of water to the skillet and immediately cover it. This steams the potstickers, cooking them through without overdoing the texture. Allow them to steam for another 3–4 minutes before removing them from the skillet and setting them aside. Keep them warm while you prepare the rest of the dish.
- In the same skillet, add another drizzle of olive oil, and let it heat up. Toss in the sliced mushrooms and diced onions, stirring them for about 3–4 minutes until they are browned and fragrant. The mushrooms will shrink slightly, intensifying their flavor, which complements the dish’s overall profile.
- Add the broccoli florets to the skillet and continue to cook for 3–4 minutes, or until they are crisp-tender. This means they’ll retain a slight crunch, providing a great textural contrast to the potstickers.
- Drizzle a touch more olive oil into the skillet and toss in the sliced green beans and carrots. Stir-fry these for an additional 3–4 minutes until they are tender but still crisp. This step ensures that you get a variety of textures within your stir-fry.
- Now it’s time to bring everything together. Return all the sautéed vegetables and the crispy potstickers back to the skillet. Pour the prepared sauce over the mixture, gently stirring to coat everything evenly. This is where the magic happens – the sauce will thicken and cling beautifully to the ingredients. Cook for an additional 2–3 minutes, allowing all flavors to meld and the dish to heat through.
Notes
This Potsticker Stir Fry is perfect for a quick weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
Nutrition
- Calories: 300 kcal
- Sodium: 780 mg
- Protein: 8 g