Potsticker Stir Fry with Vegetables (Print Layout)

Crispy potstickers tossed with colorful vegetables in a savory sauce for a quick, satisfying meal.

# What You 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 soy sauce, oyster sauce, hoisin sauce, sesame oil, rice vinegar, and sugar in a small bowl until well combined. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Place potstickers flat side down and cook until golden brown, about 3 minutes.
03 - Add 1/4 cup water to skillet, cover tightly, and steam for 3-4 minutes until water evaporates and potstickers are tender. Transfer to a plate and keep warm.
04 - Add another tablespoon of oil if needed. Sauté garlic and ginger for 30 seconds, then add bell peppers, snap peas, carrots, and mushrooms. Cook for 3-4 minutes until crisp-tender.
05 - Return potstickers to skillet. Pour sauce over everything and toss gently to coat. Cook for 2 minutes. Top with green onions, sesame seeds, and cilantro. Serve immediately.

# Expert Suggestions:

01 -
  • Transforms humble frozen dumplings into a restaurant quality meal with almost zero effort
  • The combination of crispy bottoms and tender vegetables creates the most satisfying texture contrast
02 -
  • Don't crowd the pan when crisping the potstickers or they'll steam instead of getting that gorgeous golden bottom
  • The water splash when you cover the pan can be dramatic, so stand back slightly and use a long handled spatula
03 -
  • Cook your potstickers in two batches if your pan isn't large enough, crowding will prevent proper crisping
  • Let the pan get properly hot before adding ingredients, you should see a wisp of smoke from the oil

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