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Potsticker Stir Fry Recipe

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★★★★★

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.

Ingredients

Scale

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

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