Why Make This Recipe
Quick Potsticker Stir Fry is a delightful dish that brings together the savory flavors of potstickers and fresh vegetables. It’s perfect for busy weeknights when you want something quick yet satisfying. This meal combines the crispy texture of potstickers with nutritious veggies, making it both filling and healthy. Plus, it’s a great way to use up any leftover veggies you have in your fridge!
How to Make Quick Potsticker Stir Fry
Ingredients:
- 1 package Frozen Potstickers/Gyoza
- 1/4 cup Water (for steaming)
- 8 oz White Button Mushrooms (or shiitake/baby bella)
- 2 cups Broccoli Florets
- 1 cup Green Beans (or asparagus/sugar snap peas)
- 1 large Carrot (shredded)
- 1 medium Onion (red onion is a good alternative)
- 1 tbsp Sesame Oil (or vegetable/olive oil)
- 1 tbsp Extra Virgin Olive Oil (or avocado oil)
- 3 tbsp Soy Sauce (Reduced-Sodium) (or tamari for gluten-free)
- 1 tbsp Rice Wine Vinegar (or apple cider vinegar)
- 1 tbsp Sugar/Honey (or agave syrup)
- 1 tsp Fresh Ginger (Grated) (or ground ginger)
- 1 tbsp Cornstarch (or arrowroot powder)
- 2 tbsp Cold Water (for slurry)
Directions:
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Start by cooking the frozen potstickers according to the package instructions. Typically, this involves pan-frying them until crispy and then adding water to steam them until cooked through.
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While the potstickers are cooking, prepare the vegetables. Slice the mushrooms, chop the broccoli, cut the green beans, and shred the carrot. Slice the onion into thin strips.
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In a large skillet or wok, heat the sesame oil and olive oil over medium-high heat. Add the sliced onion and cook until it becomes translucent.
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Next, add the mushrooms, broccoli, green beans, and shredded carrot to the pan. Stir-fry the vegetables for about 5-7 minutes or until they are tender but still crisp.
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In a small bowl, mix the soy sauce, rice wine vinegar, sugar (or honey), and grated ginger. Stir this mixture into the skillet.
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In another small bowl, mix the cornstarch with cold water to create a slurry, and then add it to the skillet. This will help thicken the sauce.
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Finally, add the cooked potstickers into the skillet, tossing everything together gently to coat the potstickers and vegetables in the sauce. Cook for another 2-3 minutes.
How to Serve Quick Potsticker Stir Fry
Serve your Quick Potsticker Stir Fry warm, and consider garnishing it with chopped green onions or sesame seeds if you like. It can be enjoyed on its own or paired with steamed rice for a more filling meal.
How to Store Quick Potsticker Stir Fry
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over medium heat until heated through. You can also microwave it for a quick meal.
Tips to Make Quick Potsticker Stir Fry
- Feel free to mix and match vegetables based on your preference or what you have on hand. Bell peppers, snap peas, and zucchini work well, too.
- Don’t overcrowd the skillet when frying the veggies; it helps them cook evenly and stay crisp.
- Adjust the soy sauce and vinegar to your taste if you prefer a bolder flavor.
Variation
You can make this dish vegetarian or vegan by using plant-based potstickers. Additionally, for a spicy kick, add red pepper flakes or sriracha to the sauce.
FAQs
Q: Can I use fresh potstickers instead of frozen?
A: Yes, fresh potstickers can be used. Just adjust the cooking time as they may cook faster than frozen ones.
Q: How can I make it gluten-free?
A: Use gluten-free potstickers and tamari instead of soy sauce.
Q: Can I add protein to this dish?
A: Absolutely! You can add cooked chicken, tofu, or shrimp for extra protein. Just make sure to add it in with the vegetables to allow it to heat through.
Quick Potsticker Stir Fry
Ingredients
Main Ingredients
- 1 package Frozen Potstickers/Gyoza
- 1/4 cup Water (for steaming)
- 8 oz White Button Mushrooms or shiitake/baby bella
- 2 cups Broccoli Florets
- 1 cup Green Beans or asparagus/sugar snap peas
- 1 large Carrot (shredded)
- 1 medium Onion (red onion is a good alternative)
Sauce and Seasoning
- 1 tbsp Sesame Oil or vegetable/olive oil
- 1 tbsp Extra Virgin Olive Oil or avocado oil
- 3 tbsp Soy Sauce (Reduced-Sodium) or tamari for gluten-free
- 1 tbsp Rice Wine Vinegar or apple cider vinegar
- 1 tbsp Sugar/Honey or agave syrup
- 1 tsp Fresh Ginger (Grated) or ground ginger
- 1 tbsp Cornstarch or arrowroot powder
- 2 tbsp Cold Water (for slurry)
Instructions
Cooking the Potstickers
- Start by cooking the frozen potstickers according to the package instructions, usually pan-frying until crispy and then adding water to steam them.
Preparing the Vegetables
- Slice the mushrooms, chop the broccoli, cut the green beans, and shred the carrot. Slice the onion into thin strips.
Stir-Fry the Vegetables
- In a large skillet or wok, heat the sesame oil and olive oil over medium-high heat. Add the sliced onion and cook until translucent.
- Add the mushrooms, broccoli, green beans, and shredded carrot to the pan. Stir-fry for about 5-7 minutes until tender but still crisp.
Making the Sauce
- In a small bowl, mix the soy sauce, rice wine vinegar, sugar, and grated ginger. Stir into the skillet.
- In another small bowl, mix the cornstarch with cold water to create a slurry and add to the skillet to thicken the sauce.
Combining Ingredients
- Add the cooked potstickers into the skillet, gently tossing to coat them with the sauce. Cook for another 2-3 minutes.