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–+ servings
Potsticker Stir Fry

Savory Potsticker Stir Fry: Quick, Customizable Delight

This Potsticker Stir Fry is a quick, customizable, and flavorful dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potstickers
  • 1 package Frozen Potstickers/Gyoza Choose pork, chicken, or vegan options.
For the Vegetables
  • 8 oz White Button Mushrooms Shiitake or baby bella can be used.
  • 2 cups Broccoli Florets Can swap for snap peas or bell peppers.
  • 1 cup Green Beans Can be exchanged for asparagus or sugar snap peas.
  • 1 cup Carrot Shredded carrots can speed up cooking time.
  • 1 medium Onion Red onion gives a sharper taste.
For the Sauce
  • 3 tablespoons Soy Sauce (Reduced-Sodium) Tamari for gluten-free option.
  • 1 tablespoon Rice Wine Vinegar Apple cider vinegar can be substituted.
  • 1 tablespoon Sugar/Honey Agave syrup is an alternative.
  • 1 teaspoon Fresh Ginger (Grated) Use less if using ground ginger.
For Cooking
  • 1 tablespoon Sesame Oil Vegetable or olive oil can be used.
  • 1 tablespoon Extra Virgin Olive Oil Avocado oil is another option.
  • 1 tablespoon Cornstarch Arrowroot powder can be a suitable alternative.
  • 2 tablespoons Cold Water Used to create a slurry with cornstarch.
  • 1/4 cup Water Needed for steaming the potstickers.

Equipment

  • Skillet

Method
 

Step-by-Step Instructions
  1. Whisk together 2 tablespoons of cold water and 1 tablespoon of cornstarch until smooth. Add 3 tablespoons of soy sauce, 1 tablespoon of rice wine vinegar, 1 tablespoon of sugar (or honey), and 1 teaspoon of grated ginger. Set aside.
  2. Chop broccoli, carrots, mushrooms, green beans, and onion into uniform, bite-sized pieces.
  3. Heat 1 tablespoon each of olive oil and sesame oil in a skillet over medium-high heat. Add frozen potstickers and cook for about 3-4 minutes until golden brown. Add 1/4 cup of water, cover, and steam for another 3-4 minutes. Transfer to a plate.
  4. In the same skillet, add onions and mushrooms, sauté for 3-4 minutes. Add broccoli and stir-fry for another 3-4 minutes. Add green beans and carrots, cooking for an additional 3-4 minutes.
  5. Return cooked potstickers to the skillet, drizzle sauce over, and toss to coat. Cook for 2-3 minutes until the sauce thickens.
  6. Garnish with sesame seeds and sliced green onions. Serve with jasmine rice or quinoa.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 50gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 150IUVitamin C: 100mgCalcium: 8mgIron: 15mg

Notes

Ensure all vegetables are cut uniformly for even cooking. Do not thaw potstickers before cooking to maintain texture.

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