Description
A quick and flavorful potsticker stir fry combining crispy pan-fried potstickers with vibrant sautéed vegetables tossed in a savory soy and sesame sauce, perfect for a satisfying weeknight meal.
Ingredients
Scale
Potstickers
- 1 lb frozen potstickers or dumplings
- 2 tablespoons vegetable oil, divided
Vegetables & Aromatics
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 bell pepper, sliced
- 1 cup snow peas
- 1 cup broccoli florets
- 1 carrot, julienned
Sauce & Garnish
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- 2 green onions, chopped
Instructions
- Heat Oil and Fry Potstickers: Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Add frozen potstickers and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove and set aside.
- Sauté Aromatics: In the same skillet, add the remaining tablespoon of vegetable oil. Add minced garlic and ginger and sauté for 30 seconds until fragrant.
- Cook Vegetables: Add sliced bell pepper, snow peas, broccoli florets, and julienned carrots to the skillet. Cook for 4-5 minutes, stirring occasionally, until vegetables are tender-crisp.
- Prepare Sauce: In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil.
- Combine and Heat Through: Return the crispy potstickers to the skillet. Pour the soy sauce mixture over the potstickers and vegetables. Stir gently to coat everything evenly and warm through.
- Garnish and Serve: Sprinkle sesame seeds and chopped green onions on top. Serve warm and enjoy your flavorful potsticker stir fry.
Notes
- Use a nonstick skillet to prevent potstickers from sticking when frying.
- Adjust soy sauce amount to taste for a less salty dish.
- Feel free to swap in other vegetables like snap peas or mushrooms based on preference.
- If potstickers are not frozen, reduce frying time accordingly.
- For a gluten-free version, use tamari or gluten-free soy sauce.
