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Quick Potsticker Stir Fry Recipe

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4.1 from 7 reviews

This Quick Potsticker Stir Fry recipe delivers a delightful blend of crispy pan-fried and steamed potstickers paired with vibrant, crunchy vegetables in a savory, slightly sweet ginger-soy sauce. Ready in just 25 minutes, it's a customizable and wholesome Asian-inspired meal perfect for busy weeknights.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Quick Meals
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Gluten Free

Ingredients

For the Stir Fry

  • 1 package Frozen Potstickers/Gyoza (about 12-16 pieces)
  • 1/4 cup Water for steaming
  • 8 oz White Button Mushrooms or shiitake/baby bella, sliced
  • 2 cups Broccoli Florets
  • 1 cup Green Beans or asparagus/sugar snap peas, trimmed
  • 1 large Carrot, shredded
  • 1 medium Onion (red onion is a good alternative), chopped

For the Sauce

  • 1 tbsp Sesame Oil or vegetable/olive oil
  • 1 tbsp Extra Virgin Olive Oil or avocado oil
  • 3 tbsp Soy Sauce (Reduced-Sodium) or tamari for gluten-free
  • 1 tbsp Rice Wine Vinegar or apple cider vinegar
  • 1 tbsp Sugar/Honey or agave syrup
  • 1 tsp Fresh Ginger, grated or ground ginger
  • 1 tbsp Cornstarch or arrowroot powder
  • 2 tbsp Cold Water for slurry

Instructions

  1. Prepare the Sauce: In a small bowl, whisk together 2 tablespoons cold water and 1 tablespoon cornstarch until smooth. Then mix in 3 tablespoons reduced-sodium soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon sugar (or honey), and 1 teaspoon grated fresh ginger. Set aside to thicken slightly.
  2. Chop Vegetables: Chop the broccoli, carrots, white button mushrooms, green beans, and onion into bite-sized pieces to ensure even cooking during stir-frying.
  3. Cook Potstickers: Heat 1 tablespoon extra virgin olive oil and 1 tablespoon sesame oil in a large skillet over medium-high heat. Add the frozen potstickers and cook for 3-4 minutes until the bottoms are golden and crisp. Add 1/4 cup water to the skillet, cover, and steam for another 3-4 minutes until the potstickers are fully cooked. Transfer the potstickers to a plate and set aside.
  4. Sauté Vegetables: In the same skillet, add the chopped onions and mushrooms and sauté for 3-4 minutes until tender and fragrant. Add broccoli florets and stir-fry for an additional 3-4 minutes. Then add green beans and shredded carrots, cooking for 3-4 minutes more until vegetables are crisp-tender.
  5. Combine and Finish: Return the cooked potstickers to the skillet with the vegetables. Pour the prepared sauce over the mixture and toss gently to coat everything evenly. Continue cooking for 2-3 minutes, stirring occasionally, until the sauce thickens and glazes the potstickers and vegetables.
  6. Serve: Serve immediately, garnished with sesame seeds and sliced green onions if desired. This stir fry pairs wonderfully with steamed rice or quinoa for a complete meal.

Notes

  • You can substitute vegetables based on preference or seasonality, such as asparagus or sugar snap peas for green beans.
  • Use tamari instead of soy sauce to make the dish gluten-free.
  • For a vegan version, use agave syrup instead of honey in the sauce.
  • If you prefer softer vegetables, increase the stir-frying time by a couple of minutes.
  • Leftovers can be refrigerated for up to 2 days and reheated gently in a skillet to maintain crispiness.

Find it online: https://zaracooking.com/quick-potsticker-stir-fry-recipe/