Savor the Flavor in This Quick Potsticker Stir Fry Recipe
Why make this recipe
This Quick Potsticker Stir Fry recipe is not only quick and easy but also packed with flavor. It combines delicious frozen potstickers with fresh vegetables and a tasty sauce that ties everything together. It’s a perfect meal for busy weeknights when you want something healthy and satisfying without spending hours in the kitchen.
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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Prepare the Potstickers: Start by cooking the frozen potstickers according to package instructions. Usually, this involves either steaming, boiling, or pan-frying them.
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Cook the Vegetables: While the potstickers cook, heat both types of oil in a large skillet or wok over medium-high heat.
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Sauté the Onion: Add the chopped onion to the skillet and cook for about 2 minutes until it becomes translucent.
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Add the Remaining Vegetables: Toss in the mushrooms, broccoli florets, green beans, and shredded carrot. Stir-fry the veggies for about 5-7 minutes until they are tender but still crisp.
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Mix the Sauce: In a small bowl, combine the soy sauce, rice wine vinegar, sugar/honey, and grated ginger. In another small bowl, mix the cornstarch with cold water to create a slurry.
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Combine Everything: Pour the sauce over the veggies in the skillet. Add the cooked potstickers and the cornstarch slurry, stirring everything until well combined. Cook for another 2-3 minutes until everything is heated through and the sauce thickens slightly.
How to serve Quick Potsticker Stir Fry
Scoop the stir fry into bowls and serve it hot. You can garnish it with sesame seeds or sliced green onions for an extra touch. This dish goes well on its own or can be served with rice or noodles.
How to store Quick Potsticker Stir Fry
If you have leftovers, let them cool completely before storing. Place the stir fry in an airtight container and keep it in the fridge for up to 3 days. You can also freeze it in a freezer-safe container for up to a month. Just make sure to reheat thoroughly when ready to eat.
Tips to make Quick Potsticker Stir Fry
- Feel free to switch up the vegetables based on what you have available or your personal preferences.
- For extra flavor, add some crushed red pepper or a sprinkle of sesame seeds.
- Ensure that the potstickers are fully cooked before adding them to the stir fry for the best texture.
Variation (if any)
You can customize your stir fry by using different proteins like cooked chicken, shrimp, or tofu. Just add them in with the vegetables and cook until heated through.
FAQs
1. Can I use fresh potstickers instead of frozen?
Yes, fresh potstickers can be used. Adjust the cooking time according to the package instructions.
2. What if I don’t have sesame oil?
You can substitute sesame oil with any other vegetable oil, like olive or canola oil. It will still taste delicious!
3. Is this recipe gluten-free?
To make this recipe gluten-free, simply use gluten-free soy sauce (like tamari) and check the labels of your potstickers and other ingredients.
Quick Potsticker Stir Fry
Ingredients
Method
- Start by cooking the frozen potstickers according to package instructions. Usually, this involves either steaming, boiling, or pan-frying them.
- While the potstickers cook, heat both types of oil in a large skillet or wok over medium-high heat.
- Add the chopped onion to the skillet and cook for about 2 minutes until it becomes translucent.
- Toss in the mushrooms, broccoli florets, green beans, and shredded carrot. Stir-fry the veggies for about 5-7 minutes until they are tender but still crisp.
- In a small bowl, combine the soy sauce, rice wine vinegar, sugar/honey, and grated ginger. In another small bowl, mix the cornstarch with cold water to create a slurry.
- Pour the sauce over the veggies in the skillet. Add the cooked potstickers and the cornstarch slurry, stirring everything until well combined. Cook for another 2-3 minutes until everything is heated through and the sauce thickens slightly.
- Scoop the stir fry into bowls and serve hot. Garnish with sesame seeds or sliced green onions if desired.
Notes
