Why Make This Recipe
Potsticker Stir Fry is a delicious and quick meal that brings together the crispness of fresh vegetables and the savory taste of potstickers. This dish is perfect for busy weeknights when you want something satisfying but easy to prepare. With just a few ingredients and simple steps, you’ll have a colorful and nutritious dish that everyone will enjoy.
How to Make Potsticker Stir Fry
Ingredients:
- 10-12 frozen potstickers or gyoza (do not thaw)
- 1/4 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
- 1/4 cup small diced onion
- 1 tablespoon sesame oil
- 1 tablespoon extra virgin olive oil
- Sesame seeds for garnish
- Green onions for garnish
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup rice wine vinegar
- 1 tablespoon sugar or honey
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Directions:
In a small bowl, whisk together cold water and cornstarch to create a slurry. Add soy sauce, rice wine vinegar, sugar (or honey), and grated ginger. Whisk until well combined and set aside. Slice the carrot thinly on a bias. Slice the mushrooms and green beans into thirds. Cut the broccoli into small florets. Dice the onion. Heat olive oil and sesame oil in a large skillet over medium-high heat. Add frozen potstickers in a single layer. Fry until the bottoms turn brown, about 3-4 minutes. Add 2 tablespoons of water, cover, and cook for an additional 3-4 minutes. Remove potstickers from the skillet and set aside. In the same skillet, add 1 tablespoon of olive oil. Add sliced mushrooms and diced onion. Cook until mushrooms are browned, about 3-4 minutes. Remove from the skillet and set aside. Add 1 teaspoon of sesame oil to the skillet. Add broccoli florets and cook for 3-4 minutes until tender. Remove from the skillet and set aside. Add 1 tablespoon of olive oil to the skillet. Add sliced green beans and carrots. Cook for 3-4 minutes until vegetables are tender but still crisp. Add the cooked broccoli, mushrooms, and onions back into the skillet. Stir to combine. Add the cooked potstickers to the skillet. Pour the prepared sauce over the mixture. Stir gently to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens. Transfer to a serving dish and garnish with sesame seeds and sliced green onions. Serve with rice.
How to Serve Potsticker Stir Fry
Serve your Potsticker Stir Fry warm, garnished with sesame seeds and sliced green onions. Pair it with a side of rice or noodles to make it a complete meal.
How to Store Potsticker Stir Fry
If you have leftovers, let the stir fry cool down and then store it in an airtight container in the refrigerator. It should stay fresh for about 3 days. When you are ready to eat, you can reheat it on the stovetop or in the microwave.
Tips to Make Potsticker Stir Fry
- Use different kinds of vegetables based on what you have at home.
- Adjust the soy sauce and vinegar to suit your taste preferences.
- Make sure not to thaw the potstickers before cooking for the best texture.
Variation
You can add protein like chicken, shrimp, or tofu to this stir fry to make it more filling. Simply cook the protein first, then follow the recipe as stated.
FAQs
Can I use fresh potstickers instead of frozen?
Yes, you can use fresh potstickers. You may need to adjust the cooking time slightly.
Is it possible to make this dish vegetarian?
Absolutely! Simply use vegetable gyoza or potstickers and check that your soy sauce is vegetarian-friendly.
Can I freeze leftovers?
Yes, you can freeze the leftovers. Just make sure to store them in a freezer-safe container. Reheat thoroughly before serving.
Potsticker Stir Fry
Ingredients
For the stir fry
- 10-12 pieces frozen potstickers or gyoza (do not thaw)
- ¼ cup water
- 4-5 pieces white button mushrooms, sliced
- 1 cup broccoli florets
- 20 pieces green beans, sliced into thirds
- 1 large carrot, sliced thin on a bias
- ¼ cup small diced onion
For the sauce
- 1 tablespoon sesame oil
- 1 tablespoon extra virgin olive oil
- 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 for slurry
For garnish
- to taste none sesame seeds for garnish
- to taste none green onions for garnish
Instructions
Preparation
- In a small bowl, whisk together cold water and cornstarch to create a slurry. Add soy sauce, rice wine vinegar, sugar (or honey), and grated ginger. Whisk until well combined and set aside.
- Slice the carrot thinly on a bias. Slice the mushrooms and green beans into thirds. Cut the broccoli into small florets. Dice the onion.
Cooking
- Heat olive oil and sesame oil in a large skillet over medium-high heat. Add frozen potstickers in a single layer and fry until the bottoms turn brown, about 3-4 minutes.
- Add 2 tablespoons of water, cover, and cook for an additional 3-4 minutes. Remove potstickers from the skillet and set aside.
- In the same skillet, add 1 tablespoon of olive oil. Add sliced mushrooms and diced onion. Cook until mushrooms are browned, about 3-4 minutes and remove from the skillet.
- Add 1 teaspoon of sesame oil to the skillet. Add broccoli florets and cook for 3-4 minutes until tender and remove from the skillet.
- Add 1 tablespoon of olive oil to the skillet. Add sliced green beans and carrots. Cook for 3-4 minutes until vegetables are tender but still crisp.
- Add the cooked broccoli, mushrooms, and onions back into the skillet and stir to combine.
- Add the cooked potstickers to the skillet and pour the prepared sauce over the mixture. Stir gently to coat everything evenly.
- Cook for an additional 2-3 minutes until the sauce thickens, then transfer to a serving dish and garnish with sesame seeds and sliced green onions.