Potsticker Stir Fry
A quick and easy dinner featuring crispy potstickers tossed with fresh vegetables and a savory stir-fry sauce.
Ingredients
Main Ingredients
- 1 package frozen potstickers (vegetable or chicken) Choose vegetable or chicken variety based on preference
- 2 tablespoons vegetable oil For frying the potstickers and vegetables
- 1 medium red bell pepper, sliced Adds color and crunch
- 1 cup broccoli florets Fresh or frozen, cut into bite-sized pieces
- 1 cup snap peas Can substitute with other green vegetables
- 1 medium carrot, julienned For added sweetness and texture
- 3 cloves garlic, minced Enhances the flavor of the dish
- 1/4 cup soy sauce (or tamari for gluten-free) Provides savory seasoning
- 1 tablespoon sesame oil Adds nutty flavor
- 1 tablespoon cornstarch mixed with 2 tablespoons water Optional, for thickening the sauce
Instructions
Cook the Potstickers
- In a large skillet or non-stick pan, heat 1 tablespoon of vegetable oil over medium heat.
- Add the frozen potstickers in a single layer. Cook for about 5 minutes or until the bottoms are golden brown.
- Carefully add 1/4 cup of water to the skillet, cover with a lid, and allow steaming for about 5-7 minutes.
- Once the water has evaporated, remove the lid and allow the potstickers to crisp up again. Remove them from the pan and set aside.
Stir-fry the Vegetables
- In the same skillet, add the remaining tablespoon of vegetable oil.
- Add the sliced bell pepper, broccoli, snap peas, and carrot.
- Stir-fry for about 3-4 minutes or until the vegetables are tender but still crisp.
- Add the minced garlic during the last minute of cooking.
Combine and Sauce it Up
- Add the potstickers back into the skillet with the vegetables.
- Pour in the soy sauce and sesame oil, tossing everything together to combine.
- If you would like a thicker sauce, add the cornstarch mixture at this point and cook for an additional minute until the sauce thickens.
Serve and Enjoy
- Remove from heat, serve immediately, and enjoy your delicious Potsticker Stir Fry!
Notes
Feel free to substitute any vegetables with favorites like zucchini or mushrooms. For a homemade sauce, try soy sauce, honey, and ger for a sweet kick. This recipe can be doubled, and leftovers can be refrigerated for up to three days.