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Potsticker Stir Fry

Potsticker Stir Fry

A quick and easy weeknight meal that saves you from takeout, this Potsticker Stir Fry combines crispy, pan-fried dumplings with a rainbow of fresh, crunchy vegetables. Everything is tossed in a simple, savory, and slightly sweet sauce that ties the dish together. It's a satisfying, family-friendly meal that comes together in under 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • ¼ cup Low-Sodium Soy Sauce
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Toasted Sesame Oil
  • 1 tablespoon Honey or Maple Syrup
  • 1 tablespoon Minced Fresh Ginger
  • 2 cloves Minced Fresh Garlic
  • 1 teaspoon Cornstarch
  • 2 tablespoons Avocado or Vegetable Oil, divided
  • 1 (16-ounce) package Frozen Potstickers or Dumplings
  • 2 cups Broccoli Florets
  • 1 Red Bell Pepper, thinly sliced
  • 1 Carrot, julienned or thinly sliced
  • 1 cup Snap Peas
  • 2 Green Onions, sliced, for garnish
  • 1 teaspoon Sesame Seeds, for garnish

Equipment

  • large skillet or wok
  • small bowl

Method
 

Instructions
  1. In a small bowl, whisk together all the sauce ingredients: soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and cornstarch. Set it aside.
  2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Arrange the frozen potstickers in a single layer. Cook for 2-3 minutes, until the bottoms are golden brown. Add ¼ cup of water to the skillet, cover immediately, and let the potstickers steam for 5-7 minutes, or until cooked through. Remove the lid, let any remaining water evaporate, and transfer the potstickers to a plate.
  3. Add the remaining 1 tablespoon of oil to the same skillet. Add the broccoli and carrots and stir-fry for 3-4 minutes, until they begin to soften.
  4. Add the sliced bell pepper and snap peas to the skillet and cook for another 2-3 minutes, until all the vegetables are tender-crisp.
  5. Return the cooked potstickers to the skillet with the vegetables. Give the sauce a quick re-whisk and pour it all over everything in the pan. Toss continuously for 1-2 minutes, until the sauce has thickened and everything is well-coated.
  6. Remove from heat and serve immediately, garnished with sliced green onions and a sprinkle of sesame seeds.

Notes

To get crispy potstickers, pan-fry the bottoms until golden, then add water and cover to steam, and finally uncover to let remaining water evaporate. Avoid overcrowding the pan by using a large skillet or wok; cook in batches if necessary. Re-whisk the sauce just before adding it to the pan to ensure the cornstarch is incorporated, which will thicken the sauce.