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–+ servings
Potsticker Stir Fry

Savory Potsticker Stir Fry Packed with Colorful Veggies

This Potsticker Stir Fry is a quick, customizable meal packed with colorful veggies, ready in just 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potstickers
  • 12 pieces Frozen Potstickers/Gyoza Use your favorite filling
  • ¼ cup Water Do not thaw
For the Vegetables
  • 8 ounces White Button Mushrooms Substitute with shiitake or baby bella if desired
  • 2 cups Broccoli Florets Can swap with snap peas or bell peppers
  • 1 cup Green Beans Can replace with asparagus or sugar snap peas
  • 1 cup Carrot (shredded) Using pre-shredded saves time
  • 1 medium Onion Red onion can provide a sharper taste
For the Sauce
  • 3 tablespoons Sesame Oil Can substitute with vegetable or olive oil
  • 1 tablespoon Extra Virgin Olive Oil Avocado oil is also a healthy alternative
  • 3 tablespoons Soy Sauce (Reduced-Sodium) Tamari is a gluten-free option
  • 1 tablespoon Rice Wine Vinegar Apple cider vinegar is a good substitute
  • 1 tablespoon Sugar/Honey Agave syrup can be used as an alternative
  • 1 teaspoon Fresh Ginger (Grated) Ground ginger may be used sparingly
  • 2 teaspoons Cornstarch Arrowroot powder is an acceptable replacement
  • ¼ cup Cold Water This is mixed with cornstarch to create a slurry

Equipment

  • large skillet
  • Small bowl

Method
 

Step‑by‑Step Instructions
  1. Prepare the Sauce: In a small bowl, whisk together ¼ cup of cold water and 2 teaspoons of cornstarch until smooth. Add 3 tablespoons of soy sauce, 1 tablespoon of rice wine vinegar, 1 tablespoon of sugar, and 1 teaspoon of grated fresh ginger. Set it aside.
  2. Slice Vegetables: Wash and prepare your vegetables. Chop broccoli, green beans, and mushrooms into uniform pieces. Shred a carrot if not pre-shredded, and slice an onion.
  3. Cook Potstickers: Heat a skillet over medium-high heat and add 1 tablespoon of olive oil and 1 tablespoon of sesame oil. Add frozen potstickers in a single layer and sear for 3-4 minutes. Add ¼ cup of water, cover, and steam for 4-5 minutes.
  4. Cook Vegetables: Remove potstickers and add sliced onions and mushrooms to the skillet. Sauté for 2-3 minutes. Then add broccoli and stir-fry for 2 minutes. Finally, add green beans and shredded carrots, cooking for another 2-3 minutes.
  5. Combine Ingredients: Return potstickers to the skillet and pour in the prepared sauce. Gently toss on medium heat for 2-3 minutes until the sauce thickens.
  6. Serve: Garnish your Potsticker Stir Fry with sesame seeds and chopped green onions. Serve warm with rice or quinoa.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 20gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 400IUVitamin C: 60mgCalcium: 60mgIron: 2.5mg

Notes

Ensure all vegetables are cut into uniform pieces for even cooking. Avoid thawing potstickers for the best texture. Feel free to customize with seasonal vegetables.

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