Crispy Potsticker Stir Fry (Printable)

Golden potstickers tossed with crisp vegetables in savory soy-ginger sauce for a quick 30-minute meal.

# Ingredient List:

→ Potstickers

01 - 16 frozen or fresh potstickers (pork, chicken, or vegetable)

→ Vegetables

02 - 1 cup bell pepper, sliced
03 - 1 cup snap peas, trimmed
04 - 1 cup baby carrots, julienned
05 - 1 cup mushrooms, sliced
06 - 3 green onions, sliced
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, minced

→ Stir-Fry Sauce

09 - 1/4 cup low-sodium soy sauce
10 - 1 tablespoon oyster sauce (or vegetarian oyster sauce)
11 - 1 tablespoon hoisin sauce
12 - 2 teaspoons sesame oil
13 - 1 teaspoon rice vinegar
14 - 1/2 teaspoon sugar

→ Garnish

15 - 2 teaspoons sesame seeds
16 - Fresh cilantro

# How to Make:

01 - Whisk together all stir-fry sauce ingredients in a small bowl; set aside for later use.
02 - Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Add potstickers flat side down and cook until bottoms are golden brown, approximately 3 minutes.
03 - Add 1/4 cup water to the skillet, cover, and steam potstickers for 3-4 minutes until water evaporates and they are tender. Remove to a plate and keep warm.
04 - Add another tablespoon of oil to the same skillet if needed. Sauté garlic, ginger, and all vegetables except green onions for 3-4 minutes until just tender but still crisp.
05 - Return potstickers to the skillet. Pour the sauce over everything and toss gently to combine. Cook for 2 additional minutes.
06 - Sprinkle green onions and sesame seeds over the top. Garnish with fresh cilantro and serve immediately.

# Expert Tips:

01 -
  • You get that restaurant quality texture contrast crispy bottoms on the dumplings against vibrant crisp vegetables all in one pan
  • The sauce comes together in seconds but tastes like something simmered for hours
  • Its endlessly adaptable to whatever vegetables or protein you have on hand
02 -
  • Crowding the pan when searing potstickers will make them steam instead of crisp, so work in batches if your skillet is small
  • The vegetables continue cooking after you add the sauce, so err on the side of slightly undercooked in the stir fry phase
03 -
  • Freeze your ginger root and grate it with a microplane, no peeling needed and it turns into a perfect paste
  • Prep all your vegetables before you start cooking because stir fries move fast once the heat is on

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