Crispy Potsticker Vegetable Stir Fry (Printable version)

Golden potstickers tossed with colorful vegetables in a rich, umami-packed sauce for a quick Asian-inspired dinner.

# What you need:

→ Potstickers

01 - 16 frozen or fresh potstickers (pork, chicken, or vegetable)

→ Vegetables

02 - 1 cup bell pepper, sliced
03 - 1 cup snap peas, trimmed
04 - 1 cup baby carrots, julienned
05 - 1 cup mushrooms, sliced
06 - 3 green onions, sliced
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, minced

→ Stir-Fry Sauce

09 - 1/4 cup low-sodium soy sauce
10 - 1 tablespoon oyster sauce (or vegetarian oyster sauce)
11 - 1 tablespoon hoisin sauce
12 - 2 teaspoons sesame oil
13 - 1 teaspoon rice vinegar
14 - 1/2 teaspoon sugar

→ Garnish

15 - 2 teaspoons sesame seeds
16 - Fresh cilantro

# How To:

01 - In a small bowl, whisk together all the stir-fry sauce ingredients; set aside.
02 - Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the potstickers, flat side down, and cook until bottoms are golden brown, about 3 minutes.
03 - Add 1/4 cup water to the skillet, cover, and steam the potstickers for 3-4 minutes or until water evaporates and potstickers are tender. Remove potstickers to a plate and keep warm.
04 - In the same skillet, add another tablespoon of oil if needed. Sauté garlic, ginger, and all vegetables (except green onions) for 3-4 minutes until just tender but still crisp.
05 - Return potstickers to the skillet. Pour the sauce over everything and toss gently to combine. Cook for 2 more minutes.
06 - Sprinkle green onions and sesame seeds over the top. Garnish with fresh cilantro and serve immediately.

# Expert Advice:

01 -
  • Everything happens in one pan so cleanup is practically nonexistent
  • The contrast between crispy dumplings and tender crisp vegetables is addictive
02 -
  • Work in batches if your pan is crowded, or the vegetables will steam instead of stir fry
  • Have all ingredients prepped before you turn on the heat, because stir frying goes fast once you start
03 -
  • Let the pan get properly hot before adding ingredients, or nothing will get that restaurant style sear
  • Cut all your vegetables roughly the same size so they cook evenly

Go back