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Potsticker Stir Fry Recipe

Potsticker Stir Fry Recipe
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★★★★★

4.8 from 14 reviews

This Potsticker Stir Fry recipe combines crispy pan-fried potstickers with vibrant stir-fried vegetables in a savory ginger-soy sauce. Quick, flavorful, and perfect for a satisfying weeknight meal, this dish balances textures and tastes beautifully, garnished with sesame seeds and green onions for an extra punch.

Ingredients

Scale

Stir Fry:

  • 10–12 frozen potstickers or gyoza (do not thaw)
  • ¼ cup water
  • 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 sesame oil
  • 1 tablespoon extra virgin olive oil
  • Sesame seeds for garnish
  • Green onions for garnish

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

Instructions

  1. Prepare the Sauce: In a small bowl, whisk together the cornstarch and cold water to create a slurry. Then add reduced-sodium soy sauce, rice wine vinegar, sugar or honey, and grated fresh ginger. Whisk everything until well combined and set aside.
  2. Prepare the Vegetables: Slice the carrot thinly on a bias, slice the mushrooms and green beans into thirds, cut the broccoli into small florets, and dice the onion to have all vegetables ready for quick cooking.
  3. Cook the Potstickers: Heat olive oil and sesame oil together in a large skillet over medium-high heat. Place frozen potstickers in a single layer and fry until the bottoms turn golden brown, about 3–4 minutes. Add 2 tablespoons of water to the skillet, cover immediately, and cook for an additional 3–4 minutes until the potstickers are cooked through. Remove from skillet and set aside.
  4. Cook the Mushrooms and Onions: Using the same skillet, add 1 tablespoon olive oil. Add the sliced mushrooms and diced onions, cooking until the mushrooms turn golden brown and onions soften, about 3–4 minutes. Remove and set aside.
  5. Cook the Broccoli: Add 1 teaspoon sesame oil to the skillet. Add broccoli florets and sauté for 3–4 minutes until tender but still crisp. Remove from skillet and set aside.
  6. Cook the Green Beans and Carrots: Add 1 tablespoon olive oil to the skillet. Add the sliced green beans and carrots and stir-fry for 3–4 minutes until tender yet crisp. Return the broccoli, mushrooms, and onions to the skillet and mix everything thoroughly.
  7. Combine and Serve: Add the cooked potstickers back to the skillet. Pour the prepared sauce over all the ingredients and stir gently to coat evenly. Cook for another 2–3 minutes as the sauce thickens and glazes the stir fry. Transfer to a serving dish and garnish with sesame seeds and sliced green onions. Serve immediately with rice for a complete meal.

Notes

  • Do not thaw potstickers before cooking to get a crispy bottom and tender steamed top.
  • You can substitute honey with sugar in the sauce according to your preference.
  • Adjust vegetable quantities and types based on availability.
  • This dish pairs well with steamed jasmine or basmati rice for a fulfilling meal.
  • If a spicier version is desired, add chili flakes or a splash of sriracha to the sauce.

Nutrition

Keywords: potsticker stir fry, gyoza stir fry, quick dinner, Asian stir fry, vegetable stir fry, sesame ginger sauce, easy weeknight meal

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