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Potsticker Stir Fry Recipe

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★★★★★

4.6 from 103 reviews

A delightful Potsticker Stir Fry combining crispy pan-fried potstickers with a vibrant medley of sautéed vegetables, all tossed in a flavorful ginger-soy sauce. This quick and easy dish offers a perfect balance of textures and savory taste, ideal for a satisfying weeknight dinner.

Ingredients

Scale

Stir Fry

  • 10–12 frozen potstickers or gyoza (do not thaw)
  • ¼ cup water
  • 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
  • 2 tablespoons extra virgin olive oil (divided use)
  • 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

  1. Prepare the Sauce: In a small bowl, whisk together the cold water and cornstarch to make a smooth slurry. Add soy sauce, rice wine vinegar, sugar or honey, and grated fresh ginger. Whisk until well combined and set aside.
  2. 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 finely.
  3. Cook the Potstickers: Heat 1 tablespoon olive oil and 1 tablespoon sesame oil in a large skillet over medium-high heat. Arrange the frozen potstickers in a single layer. Fry until the bottoms are golden brown and crisp, about 3–4 minutes. Add 2 tablespoons water to the skillet, cover with a lid, and steam cook for another 3–4 minutes. Remove potstickers from skillet and set aside.
  4. Cook the Mushrooms and Onions: In the same skillet, add the remaining 1 tablespoon olive oil. Add the sliced mushrooms and diced onion. Sauté until mushrooms are browned and onions are translucent, about 3–4 minutes. Remove from skillet and set aside.
  5. Cook the Broccoli: Add 1 teaspoon sesame oil to the skillet, then add the broccoli florets. Cook for 3–4 minutes until tender-crisp. Remove and set aside with mushrooms and onions.
  6. Cook the Green Beans and Carrots: Add 1 tablespoon olive oil to the skillet. Add the sliced green beans and carrots. Stir-fry for 3–4 minutes until the vegetables are tender yet still crisp.
  7. Combine Vegetables: Return the cooked broccoli, mushrooms, and onions to the skillet with the green beans and carrots. Stir well to combine all vegetables.
  8. Add Potstickers and Sauce: Add the cooked potstickers to the skillet. Pour the prepared sauce over the mixture. Stir gently to coat everything evenly. Continue cooking for 2–3 minutes until the sauce thickens and glazes the ingredients.
  9. Garnish and Serve: Transfer the stir fry to a serving dish. Garnish with toasted sesame seeds and sliced green onions. Serve hot, ideally with steamed rice.

Notes

  • Do not thaw potstickers before cooking to ensure crispiness and proper steaming.
  • You can substitute potstickers with gyoza or dumplings of your choice.
  • Adjust the sweetness of the sauce by varying the amount of sugar or honey.
  • For a spicier version, add a pinch of chili flakes or a drizzle of chili oil when combining the sauce.
  • Make sure to cook vegetables until tender but still slightly crisp to preserve texture.
  • Use a non-stick skillet if available to prevent sticking during frying.

Keywords: potstickers, stir fry, Asian recipe, vegetables, quick dinner, easy recipe, ginger soy sauce

Find it online: https://topreci.com/potsticker-stir-fry-recipe/