Potsticker Stir Fry Recipe

Introduction

If you’re craving a quick and flavorful dinner that offers a perfect mix of crispy textures and vibrant vegetables, Potsticker Stir Fry is your go-to recipe. Combining easy-to-cook frozen potstickers with a colorful array of fresh veggies and a tangy sauce, this dish turns convenience food into a delicious weeknight treat.

Ingredients

• 10–12 frozen potstickers or gyoza (do not thaw)
• ¼ cup water
• 4–5 white button mushrooms, sliced
• 1 cup broccoli florets
• 20 green beans, sliced into thirds
• 1 large carrot, sliced thin on a bias
• ¼ cup small diced onion
• 1 tablespoon sesame oil
• 2 tablespoons extra virgin olive oil (divided)
• Sesame seeds for garnish
• Green onions for garnish

Sauce:

• ¼ cup reduced-sodium soy sauce
• ¼ cup rice wine vinegar
• 1 tablespoon sugar or honey
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Instructions

1. Step 1: In a small bowl, whisk together cold water and cornstarch to create a slurry. Add soy sauce, rice wine vinegar, sugar (or honey), and grated ginger. Whisk until well combined and set aside.
2. Step 2: Prepare the vegetables: slice carrot thinly on a bias, slice mushrooms and green beans into thirds, cut broccoli into small florets, and dice the onion.
3. Step 3: Heat 1 tablespoon olive oil and 1 tablespoon sesame oil in a large skillet over medium-high heat. Add frozen potstickers in a single layer and fry until bottoms are brown, about 3–4 minutes. Add 2 tablespoons water, cover, and cook for another 3–4 minutes. Remove potstickers and set aside.
4. Step 4: In the same skillet, add 1 tablespoon olive oil. Add sliced mushrooms and diced onion, cooking until mushrooms brown, about 3–4 minutes. Remove and set aside.
5. Step 5: Add 1 teaspoon sesame oil to the skillet. Add broccoli florets and cook 3–4 minutes until tender. Remove and set aside.
6. Step 6: Add 1 tablespoon olive oil to skillet. Add green beans and carrots, cooking 3–4 minutes until tender but crisp. Return broccoli, mushrooms, and onions to the skillet and stir to combine.
7. Step 7: Add cooked potstickers back to the skillet. Pour the prepared sauce over the mixture and stir gently to coat everything evenly. Cook 2–3 minutes until the sauce thickens.
8. Step 8: Transfer to a serving dish. Garnish with sesame seeds and sliced green onions. Serve warm with rice if desired.

Tips & Variations

• Use a large skillet or wok to avoid overcrowding and ensure ingredients sear properly.
• Swap out vegetables based on what you have: bell peppers, snap peas, baby corn, bok choy, or napa cabbage all work great.
• For a gluten-free version, use tamari instead of soy sauce and gluten-free potstickers.
• Add a protein boost with tofu, tempeh, or pre-cooked chicken if you want a heartier dish.
• Top with a drizzle of chili crisp oil or a sprinkle of chili flakes for a spicy kick.

Storage

Store leftover Potsticker Stir Fry in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat, adding a splash of water or soy sauce to rehydrate the sauce and prevent sticking. Alternatively, microwave in short intervals until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade potstickers?

Absolutely! If you have homemade potstickers, just pre-cook them before adding to the stir fry to ensure they’re fully cooked and have a nice texture.

Is this dish kid-friendly?

Yes! Using milder vegetables and offering extra sauce on the side makes it a great way to sneak in veggies in a kid-friendly meal.

Potsticker Stir Fry Recipe

Print Recipe

★★★★★

4.6 from 94 reviews

Potsticker Stir Fry is a quick and flavorful Asian-inspired dish featuring crispy pan-fried frozen potstickers combined with a vibrant medley of vegetables such as broccoli, carrots, green beans, mushrooms, and onions. Tossed in a savory-sweet stir fry sauce made with soy sauce, rice vinegar, ginger, and a cornstarch slurry, this one-pan meal is perfect for busy weeknights, offering a delightful balance of textures and bold flavors.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Potstickers

• 10–12 frozen potstickers or gyoza (do not thaw)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon sesame oil
• ¼ cup water (for steaming potstickers)

Vegetables

• 4–5 white button mushrooms, sliced
• 1 cup broccoli florets
• 20 green beans, sliced into thirds
• 1 large carrot, sliced thin on a bias
• ¼ cup small diced onion
• 1 tablespoon extra virgin olive oil (for vegetables)
• 1 teaspoon sesame oil (for broccoli)

Sauce

• ¼ cup reduced-sodium soy sauce
• ¼ cup rice wine vinegar
• 1 tablespoon sugar or honey
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch
• 1 tablespoon cold water (for slurry)

Garnish

• Sesame seeds
• Green onions, sliced

Instructions

1. Prepare the Sauce: In a small bowl, whisk together cold water and cornstarch to create a smooth slurry. Add the reduced-sodium soy sauce, rice wine vinegar, sugar or honey, and grated fresh ginger. Whisk until well combined and set aside.
2. Prepare the Vegetables: Slice the carrot thinly on a bias, slice mushrooms, cut green beans into thirds, separate broccoli into small florets, and dice the onion finely. Set all aside ready for cooking.
3. Cook the Potstickers: Heat olive oil and sesame oil together in a large skillet over medium-high heat. Arrange the frozen potstickers in a single layer without overlapping. Fry the potstickers for 3–4 minutes until the bottoms are golden brown. Add 2 tablespoons of water to the pan, cover immediately, and steam for another 3–4 minutes until potstickers are cooked through. Remove from skillet and set aside.
4. Cook the Mushrooms and Onions: In the same skillet, add 1 tablespoon olive oil. Add sliced mushrooms and diced onions, cooking for about 3–4 minutes until mushrooms are browned and onions are softened. Remove from skillet and set aside.
5. Cook the Broccoli: Add 1 teaspoon sesame oil to the skillet, then add broccoli florets. Cook for 3–4 minutes until tender but still crisp. Remove and set aside.
6. Cook the Green Beans and Carrots: Add 1 tablespoon olive oil to the skillet. Add sliced green beans and carrots, stir frying for 3–4 minutes until vegetables are tender yet crisp. Return the cooked broccoli, mushrooms, and onions to the skillet and stir to combine all vegetables evenly.
7. Combine and Serve: Add the cooked potstickers back into the skillet with the vegetables. Pour the prepared sauce over the mixture and gently stir to coat everything evenly. Cook for an additional 2–3 minutes until the sauce thickens and clings to the ingredients. Transfer to a serving dish and garnish with sesame seeds and sliced green onions. Serve immediately with steamed rice.

Notes

• Use a large skillet or wok for even cooking and to avoid overcrowding which can cause steaming instead of frying.
• If you want to customize, try adding bell peppers, snap peas, or bok choy for added flavor and texture.
• For gluten-free options, substitute soy sauce with tamari and use gluten-free potstickers.
• Reheat leftovers in a skillet with a splash of water or soy sauce to prevent drying out.
• The sauce can be adjusted by adding chili flakes or Sriracha for a spicy kick.
• Layer cooking of each ingredient preserves texture and flavor.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Keywords: Potsticker stir fry, frozen potstickers, vegetable stir fry, quick dinner, Asian stir fry, easy weeknight meal, potsticker recipe