Crispy Potsticker Vegetable Stir Fry (Print Version)

Golden potstickers tossed with colorful vegetables in a rich, savory sauce. Ready in 30 minutes.

# What You'll 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 Make It:

01 - Whisk together all the stir-fry sauce ingredients in a small bowl; 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 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 -
  • Crispy bottomed potstickers meet tender crisp vegetables in one pan, creating texture contrast that keeps every bite interesting
  • The sauce comes together in seconds but tastes like something simmered all day by someone who actually knows what they're doing
  • You can have dinner on the table in under 30 minutes, which is basically a weeknight miracle
02 -
  • Crowding the pan when crisping potstickers is the fastest way to end up with soggy disappointments instead of crispy bottoms
  • Have your sauce whisked and ready before you start cooking, because stir fry waits for absolutely no one
03 -
  • Prep all your ingredients before turning on any heat, because stir fry moves fast and punishes the unprepared
  • Let your pan get properly hot before adding oil, and wait for the oil to shimmer before adding ingredients, or you'll end up steaming instead of frying

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