Description
This Potsticker Stir Fry combines crispy pan-fried dumplings with colorful vegetables tossed in a savory ginger soy sauce for a quick and satisfying skillet meal.
Ingredients
Scale
- 10–12 frozen potstickers or gyoza
- 1/4 cup water
- 4–5 white button mushrooms, sliced
- 1 cup broccoli florets
- 20 green beans, sliced into thirds
- 1 large carrot, thinly sliced on a bias
- 1/4 cup small diced onion
- 1 tablespoon sesame oil
- 2 tablespoons extra virgin olive oil
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup rice wine vinegar
- 1 tablespoon sugar or honey
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- Sesame seeds, for garnish
- Green onions, for garnish
Instructions
- Whisk cornstarch with cold water, then mix with soy sauce, rice wine vinegar, sugar or honey, and grated ginger.
- Slice mushrooms, carrot, green beans, broccoli, and onion evenly.
- Heat sesame oil and one tablespoon olive oil in a large skillet and pan-fry frozen potstickers until golden.
- Add water, cover briefly, finish cooking, then remove potstickers from the skillet.
- Add remaining olive oil and cook mushrooms and onion until browned.
- Cook broccoli until tender-crisp, then remove.
- Cook carrots and green beans until just tender.
- Return all vegetables and potstickers to the skillet.
- Pour in sauce, stir gently, and cook until thickened.
- Garnish with sesame seeds and green onions and serve.
Notes
- Do not thaw potstickers before cooking.
- Use pork, chicken, or vegetable potstickers.
- Serve immediately for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 25 mg