Potsticker Stir Fry (Printable)

Golden potstickers tossed with crisp vegetables in a savory Asian-inspired sauce

# 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

# Directions:

01 - Whisk together all the stir-fry sauce ingredients in a small bowl; set aside.
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 for 3-4 minutes until water evaporates and potstickers are tender. Remove to a plate and keep warm.
04 - Add another tablespoon of oil to the skillet 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 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 Advice:

01 -
  • The contrast between crispy potsticker bottoms and tender vegetables makes every bite exciting
  • Everything cooks in one pan so you get maximum flavor with minimal cleanup
02 -
  • Don't skip the steaming step or your potstickers will be doughy inside instead of tender and fully cooked
  • Work quickly once you add the sauce, it reduces fast and can get too salty if you let it cook down too much
03 -
  • Get your pan properly hot before adding the potstickers, or they'll stick and tear instead of getting that perfect golden crust
  • Have all your vegetables prepped and sauce ready before you start cooking once the wok is hot, everything moves incredibly fast

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