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Potsticker Stir Fry Recipe

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★★★★★

5 from 113 reviews

A flavorful and quick Potsticker Stir Fry featuring crispy pan-fried potstickers combined with a medley of vibrant vegetables and a tangy soy-ginger sauce. This dish is perfect for a wholesome weeknight dinner served alongside steaming rice.

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 cold water and cornstarch to create a slurry. Add the reduced-sodium soy sauce, rice wine vinegar, sugar or honey, and grated fresh ginger. Whisk thoroughly 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.
  3. Cook the Potstickers: Heat the extra virgin olive oil and sesame oil in a large skillet over medium-high heat. Arrange frozen potstickers in a single layer and fry until the bottoms are golden brown, approximately 3–4 minutes. Add 2 tablespoons of water to the skillet, cover, and steam cook for another 3–4 minutes. Remove the potstickers from the skillet and set aside.
  4. Cook the Mushrooms and Onions: In the same skillet, add 1 tablespoon of olive oil. Add the sliced mushrooms and diced onion, cooking until the mushrooms are browned and softened, about 3–4 minutes. Remove from the skillet and set aside.
  5. Cook the Broccoli: Add 1 teaspoon of sesame oil to the skillet, then add broccoli florets. Cook for 3–4 minutes until tender but still crisp. Remove and set aside.
  6. Cook the Green Beans and Carrots: Add 1 tablespoon of olive oil to the skillet. Add sliced green beans and carrots, cooking for 3–4 minutes until tender-crisp. Return the cooked broccoli, mushrooms, and onions to the skillet and stir to combine.
  7. Combine and Serve: Add the cooked potstickers back into the skillet with the vegetables. Pour the prepared sauce over the mixture, stirring gently to coat everything evenly. Cook for an additional 2–3 minutes until the sauce thickens and glazes the ingredients. Transfer to a serving dish, garnish with sesame seeds and sliced green onions, and serve immediately with rice.

Notes

  • Do not thaw frozen potstickers before cooking to ensure crispiness.
  • Use reduced-sodium soy sauce to manage salt content without sacrificing flavor.
  • Adjust the sweetness of the sauce by using either sugar or honey according to preference.
  • To keep vegetables crisp, avoid overcooking – cook them until just tender.
  • Garnish with sesame seeds and green onions for added texture and freshness.

Keywords: potsticker stir fry, gyoza, pan-fried dumplings, Asian stir fry, quick dinner, vegetable stir fry, soy ginger sauce

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