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Savor the Flavor in This Quick Potsticker Stir Fry Recipe

Savor the Flavor in This Quick Potsticker Stir Fry Recipe

Savor the flavor in this quick potsticker stir fry recipe, featuring crispy potstickers and vibrant vegetables, 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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potstickers
  • 12 pieces Frozen Potstickers/Gyoza Any brand works wonders; no thawing required
For the Vegetables
  • 1 cup White Button Mushrooms Adds umami flavor; substitutes: shiitake or baby bella
  • 1 cup Broccoli Florets Provides crunch; alternatives: snap peas or bell peppers
  • 1 cup Green Beans Offers crispness; substitute with asparagus or sugar snap peas
  • 1 medium Carrot Adds sweetness; shredded carrots speed up cooking
  • 1 medium Onion Enhances flavor; red onion for sharper taste
For the Sauce
  • 1 tablespoon Sesame Oil Imparts a rich, nutty flavor; substitute: vegetable or olive oil
  • 1 tablespoon Extra Virgin Olive Oil Perfect for cooking; substitute with avocado oil
  • 3 tablespoons Soy Sauce (Reduced-Sodium) Main seasoning; tamari works as gluten-free option
  • 1 tablespoon Rice Wine Vinegar Adds tang; substitute with apple cider vinegar
  • 1 teaspoon Sugar/Honey Balances flavors; agave syrup as suitable alternative
  • 1 teaspoon Fresh Ginger (Grated) Provides zesty freshness; replace with ground ginger
  • 1 tablespoon Cornstarch Essential for thickening sauce; substitute: arrowroot powder
  • 2 tablespoons Cold Water Needed to create a smooth slurry with cornstarch

Equipment

  • large skillet
  • Mixing Bowl
  • sharp knife

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water until smooth.
  2. Add 3 tablespoons of soy sauce, 1 tablespoon of rice wine vinegar, 1 teaspoon of sugar, and 1 teaspoon of grated ginger. Stir well and set aside.
  3. Chop assorted vegetables into even, bite-sized pieces.
  4. In a large skillet, heat 1 tablespoon of sesame oil and 1 tablespoon of extra virgin olive oil over medium heat.
  5. Add 12 frozen potstickers and cook for about 3-4 minutes until golden brown.
  6. Carefully add ½ cup of water, cover the skillet, and steam for an additional 3-4 minutes, then remove and set aside.
  7. Add sliced onions to the skillet, sauté for about 2 minutes until soft.
  8. Add mushrooms, cook for 3-4 minutes until tender, then add broccoli, green beans, and carrots, stir-frying until tender, about another 3-4 minutes.
  9. Return potstickers to the skillet, pour sauce over and toss to coat. Stir-fry for 2-3 minutes until sauce thickens.
  10. Remove from heat, garnish with sesame seeds and green onions. Serve alongside jasmine rice or quinoa.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 650mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 60mgCalcium: 80mgIron: 2mg

Notes

Ensure even slicing of vegetables for best cooking results and customize with preferred proteins or veggies.

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