Description
This quick and easy potsticker stir fry combines crispy dumplings with fresh vegetables in a savory sauce, perfect for a weeknight dinner.
Ingredients
Scale
- 1 package frozen potstickers (about 12–16 pieces)
- 2 tbsp vegetable oil (divided)
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1/2 cup snap peas or green beans
- 1/2 cup mushrooms, sliced
- 1/4 cup water
- 1/4 cup soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp oyster sauce (optional)
- 1 tbsp honey or brown sugar
- 2 tsp sesame oil
- 1 tbsp rice vinegar
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
- Optional toppings: sesame seeds, chopped scallions, red pepper flakes
Instructions
- Heat 1 tbsp oil in a nonstick skillet over medium heat. Place potstickers flat side down and cook until golden brown and crispy (about 2–3 minutes). Add 1/4 cup water, cover, and steam for 4–5 minutes. Remove and set aside.
- In the same skillet, add another tablespoon of oil. Toss in broccoli, carrots, mushrooms, and snap peas. Stir-fry for 4–5 minutes until just tender.
- Whisk all sauce ingredients together in a small bowl.
- Pour the sauce over the sautéed vegetables and stir. Let it bubble and thicken for 1–2 minutes.
- Return the cooked potstickers to the skillet. Gently toss to coat in the sauce and veggies. Serve hot with sesame seeds and green onions.
Notes
- Use any vegetables you prefer.
- Adjust sauce sweetness or saltiness to taste.
- For extra crispiness, skip the steaming step.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 10g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 10mg