Crispy Potsticker Vegetable Stir Fry (Printable)
Golden potstickers tossed with crisp vegetables in a savory soy-ginger sauce create this quick Asian-inspired meal.
# What You'll Need:
→ Potstickers
01 - 16 frozen or fresh potstickers (pork, chicken, or vegetable)
→ Vegetables
02 - 1 cup bell pepper, sliced
03 - 1 cup snap peas, trimmed
04 - 1 cup baby carrots, julienned
05 - 1 cup mushrooms, sliced
06 - 3 green onions, sliced
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, minced
→ Stir-Fry Sauce
09 - 1/4 cup low-sodium soy sauce
10 - 1 tablespoon oyster sauce (or vegetarian oyster sauce)
11 - 1 tablespoon hoisin sauce
12 - 2 teaspoons sesame oil
13 - 1 teaspoon rice vinegar
14 - 1/2 teaspoon sugar
→ Garnish
15 - 2 teaspoons sesame seeds
16 - Fresh cilantro
# How-to Steps:
01 - Whisk together all stir-fry sauce ingredients in a small bowl. Set aside until ready to use.
02 - Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Add potstickers flat side down and cook until bottoms are golden brown, about 3 minutes.
03 - Add 1/4 cup water to the skillet, cover, and steam potstickers for 3-4 minutes or until water evaporates and potstickers are tender. Remove to a plate and keep warm.
04 - In the same skillet, add another tablespoon of oil if needed. Sauté garlic, ginger, and all vegetables except green onions for 3-4 minutes until just tender but still crisp.
05 - Return potstickers to the skillet. Pour the sauce over everything and toss gently to combine. Cook for 2 more minutes.
06 - Sprinkle green onions and sesame seeds over the top. Garnish with fresh cilantro and serve immediately.
# Expert Pointers:
01 -
- It transforms humble frozen dumplings into something that feels like takeout but tastes like home
- The vegetables stay crisp while the sauce caramelizes slightly in the pan, creating those sticky edges everyone fights over
02 -
- Don't overcrowd the pan when crisping the potstickers or they'll steam instead of sear
- The vegetables should still have some crunch when you add the sauce back in
03 -
- Cut all your vegetables before you start cooking once the heat is on everything moves fast
- Use a wok if you have one the sloped sides make tossing everything together much easier