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Potsticker Stir Fry Recipe

Potsticker Stir Fry Recipe
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★★★★★

4.8 from 16 reviews

A quick and flavorful Potsticker Stir Fry combining crispy pan-fried potstickers with a medley of sautéed vegetables and a tangy soy-ginger sauce. Perfect for a healthy weeknight dinner that comes together in under 30 minutes.

Ingredients

Scale

Potstickers

  • 10–12 frozen potstickers or gyoza (do not thaw)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon sesame oil
  • ¼ cup water

Vegetables

  • 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 extra virgin olive oil
  • 1 teaspoon sesame oil

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

Garnish

  • Sesame seeds
  • Green onions, sliced

Instructions

  1. Prepare the Sauce: In a small bowl, whisk together the cold water and cornstarch to make a slurry. Add soy sauce, rice wine vinegar, sugar or honey, and grated fresh ginger. Whisk until fully combined and set aside.
  2. Prepare the Vegetables: Slice the carrot thinly on a bias, slice the mushrooms and green beans into thirds, cut broccoli into small florets, and dice the onion finely. Set all aside.
  3. Cook the Potstickers: Heat the olive oil and sesame oil in a large skillet over medium-high heat. Arrange the frozen potstickers in a single layer and fry until the bottoms are crisp and brown, about 3–4 minutes. Add 2 tablespoons of water, cover the skillet, and steam the potstickers for another 3–4 minutes until cooked through. Remove potstickers from the skillet and set aside.
  4. Cook Mushrooms and Onions: In the same skillet, add 1 tablespoon olive oil. Add sliced mushrooms and diced onion, cooking until the mushrooms are browned and tender, about 3–4 minutes. Remove from the skillet and set aside.
  5. Cook Broccoli: Add 1 teaspoon sesame oil to the skillet. Add broccoli florets and cook for 3–4 minutes until tender but still crisp. Remove from skillet and set aside.
  6. Cook Green Beans and Carrots: Add 1 tablespoon olive oil to the skillet. Add sliced green beans and carrots, cooking for 3–4 minutes until tender-crisp. Then add back the cooked broccoli, mushrooms, and onions to the skillet and stir to combine all vegetables.
  7. Combine and Finish: Add the cooked potstickers back to the skillet. Pour the prepared sauce over everything and gently stir to coat all ingredients. Cook for 2–3 minutes until the sauce thickens and everything is heated through.
  8. Serve: Transfer the stir fry to a serving dish and garnish with sesame seeds and sliced green onions. Best served hot with steamed rice or noodles.

Notes

  • Do not thaw potstickers before cooking to ensure the perfect texture.
  • You can substitute green beans and broccoli with other vegetables like snap peas or bell peppers.
  • Adjust sauce sweetness by using sugar or honey according to preference.
  • Use reduced-sodium soy sauce to keep salt levels moderate.
  • For a spicier kick, add a pinch of red pepper flakes or drizzle chili oil.
  • This recipe serves 2, but ingredients can be scaled up easily.

Nutrition

Keywords: Potsticker Stir Fry, Gyoza stir fry, Asian vegetable stir fry, quick Asian dinner, potstickers recipe

Find it online: https://ellaeatsdaily.com/potsticker-stir-fry-recipe-3/