Ingredients

10–12 frozen potstickers or gyoza (do not thaw)

¼ cup water (plus 2 tablespoons and additional as needed)

4–5 white button mushrooms, sliced

1 cup broccoli florets

20 green beans, sliced into thirds

1 large carrot, sliced thin on a bias

¼ cup small diced onion

1 tablespoon sesame oil (plus 1 teaspoon)

3 tablespoons extra virgin olive oil (divided)

Sesame seeds for garnish

Green onions for garnish

Sauce:

¼ cup reduced-sodium soy sauce

¼ cup rice wine vinegar

1 tablespoon sugar or honey

1 teaspoon grated fresh ginger

1 tablespoon cornstarch

1 tablespoon cold water

Instructions

Prepare the Sauce: In a small bowl, whisk together the cold water and cornstarch to create a slurry. Add soy sauce, rice wine vinegar, sugar or honey, and grated fresh ginger. Whisk until well combined and set aside.

Prepare the Vegetables: Slice the carrot thinly on a bias. Slice the mushrooms and green beans into thirds. Cut the broccoli into small florets. Dice the onion.

Cook the Potstickers: Heat 2 tablespoons of olive oil and 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add frozen potstickers in a single layer. Fry until the bottoms turn brown, about 3–4 minutes. Add 2 tablespoons of water, cover, and cook for an additional 3–4 minutes. Remove potstickers from the skillet and set aside.

Cook the Mushrooms and Onions: In the same skillet, add 1 tablespoon of olive oil. Add sliced mushrooms and diced onion. Cook until the mushrooms are browned, about 3–4 minutes. Remove from the skillet and set aside.

Cook the Broccoli: Add 1 teaspoon of sesame oil to the skillet. Add broccoli florets and cook for 3–4 minutes until tender. Remove from the skillet and set aside.

Cook the Green Beans and Carrots: Add 1 tablespoon of olive oil to the skillet. Add sliced green beans and carrots. Cook for 3–4 minutes until vegetables are tender but still crisp. Add the cooked broccoli, mushrooms, and onions back into the skillet and stir to combine.

Combine and Serve: Add the cooked potstickers to the skillet. Pour the prepared sauce over the mixture. Stir gently to coat everything evenly. Cook for an additional 2–3 minutes until the sauce thickens. Transfer to a serving dish, garnish with sesame seeds and sliced green onions, and serve hot with rice.

Tips & Variations

For extra flavor, add minced garlic or chili flakes when cooking the vegetables.

Swap out green beans for snap peas or bell peppers to vary the vegetable mix.

Use tofu or chicken potstickers instead of pork or vegetable ones for added protein variety.

For a gluten-free option, use tamari or coconut aminos in place of soy sauce and check the potstickers’ ingredients.

FAQs

Can I use fresh potstickers instead of frozen?

Yes, fresh potstickers can be used. Adjust the cooking time to ensure they are fully cooked and browned, usually reducing the steaming step.

Can I make this recipe vegetarian?

Absolutely! Use vegetable-based potstickers and opt for vegetable broth or water to prepare the sauce. The stir fry vegetables work well on their own for a satisfying vegetarian meal.