Potsticker Stir Fry Recipe
This 30-minute stir fry combines golden-brown potstickers with crisp-tender vegetables in a glossy soy-ginger sauce. Perfect for busy weeknights when you crave takeout flavors but want a homemade meal
15
Prep Time
20
Cook Time
35
Total Time
4
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
This 30-minute stir fry combines golden-brown potstickers with crisp-tender vegetables in a glossy soy-ginger sauce. Perfect for busy weeknights when you crave takeout flavors but want a homemade meal that's fresher and healthier.
Ingredients
Instructions
Step 1
1. Prepare the sauce by whisking together soy sauce, rice wine vinegar, honey, and grated ginger in a small bowl. In a separate small bowl, mix cornstarch with 2 tablespoons cold water to create a slurry.
Step 2
2. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon sesame oil and swirl to coat the pan.
Step 3
3. Place frozen potstickers in the pan in a single layer and cook for 2-3 minutes until bottoms are golden brown.
Step 4
4. Carefully add 1/4 cup water to the pan and immediately cover with a lid. Steam for 3-4 minutes until water evaporates and potstickers are heated through.
Step 5
5. Remove potstickers from the pan and set aside on a plate.
Step 6
6. In the same pan, add 1 tablespoon olive oil and heat over medium-high heat. Add sliced onions and cook for 2-3 minutes until they begin to soften.
Step 7
7. Add mushrooms and cook for 3-4 minutes until they release their moisture and begin to brown.
Step 8
8. Add broccoli florets, green beans, and shredded carrot. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
Step 9
9. Return the potstickers to the pan with the vegetables. Pour the sauce mixture over everything and stir to combine.
Step 10
10. Add the cornstarch slurry to the pan and stir continuously for 1-2 minutes until the sauce thickens and coats all ingredients evenly.
Step 11
11. Remove from heat and serve immediately.
You Must Know
- ✓Don't overcrowd the pan when cooking potstickers - work in batches if necessary for proper browning
- ✓Cut vegetables into uniform sizes to ensure even cooking
- ✓For extra crispy potstickers, cook them separately and add them back at the very end
Chef's Notes
Don't overcrowd the pan when cooking potstickers - work in batches if necessary for proper browning
Cut vegetables into uniform sizes to ensure even cooking
For extra crispy potstickers, cook them separately and add them back at the very end
Serving Suggestions
Serve hot over steamed jasmine rice or rice noodles. Garnish with sliced green onions, sesame seeds, or a drizzle of chili oil. This dish pairs well with a simple cucumber salad or miso soup for a complete Asian-inspired meal.
Nutritional Info (Per Serving)
420
Calories
12g
Protein
45g
Carbs
22g
Fat
Tags
Lily
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More Dinner Recipes
Potsticker Stir Fry Recipe
This 30-minute stir fry combines golden-brown potstickers with crisp-tender vegetables in a glossy soy-ginger sauce. Perfect for busy weeknights when you crave takeout flavors but want a homemade meal
Ingredients (15)
Instructions
- Prepare the sauce by whisking together soy sauce, rice wine vinegar, honey, and grated ginger in a small bowl. In a separate small bowl, mix cornstarch with 2 tablespoons cold water to create a slurry.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon sesame oil and swirl to coat the pan.
- Place frozen potstickers in the pan in a single layer and cook for 2-3 minutes until bottoms are golden brown.
- Carefully add 1/4 cup water to the pan and immediately cover with a lid. Steam for 3-4 minutes until water evaporates and potstickers are heated through.
- Remove potstickers from the pan and set aside on a plate.
- In the same pan, add 1 tablespoon olive oil and heat over medium-high heat. Add sliced onions and cook for 2-3 minutes until they begin to soften.
- Add mushrooms and cook for 3-4 minutes until they release their moisture and begin to brown.
- Add broccoli florets, green beans, and shredded carrot. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
- Return the potstickers to the pan with the vegetables. Pour the sauce mixture over everything and stir to combine.
- Add the cornstarch slurry to the pan and stir continuously for 1-2 minutes until the sauce thickens and coats all ingredients evenly.
- Remove from heat and serve immediately.
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