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Potsticker Stir Fry

Delicious Potsticker Stir Fry: Your Flavorful 25-Minute Fix

This Potsticker Stir Fry is a quick, flavorful meal perfect for busy weeknights, customizable to your taste with healthy ingredients.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir Fry
  • 1 package frozen potstickers/gyoza Choose your favorite filling: pork, chicken, or vegetarian options.
  • 1/4 cup water Essential for steaming.
  • 8 ounces white button mushrooms Can substitute with shiitake or baby bella mushrooms.
  • 2 cups broccoli florets Snap peas or bell peppers are great alternatives.
  • 1 cup green beans Can substitute with asparagus or sugar snap peas.
  • 1 large carrot Shredded carrots work for quicker cooking.
  • 1 medium onion Red onion for a sharper taste if preferred.
For the Sauce
  • 1 tablespoon sesame oil Or use vegetable or olive oil.
  • 1 tablespoon extra virgin olive oil Avocado oil is a fantastic alternative.
  • 3 tablespoons soy sauce (reduced-sodium) Tamari for gluten-free option.
  • 1 tablespoon rice wine vinegar Apple cider vinegar can serve as a substitute.
  • 1 teaspoon sugar Or use honey or agave syrup.
  • 1 teaspoon fresh ginger (grated) Ground ginger can be used instead.
  • 1 tablespoon cornstarch Arrowroot powder can also work.
  • 2 tablespoons cold water To mix with cornstarch.

Equipment

  • Skillet
  • cutting board
  • Bowl

Method
 

Step-by-Step Instructions for Potsticker Stir Fry
  1. In a small bowl, whisk together 2 tablespoons of cold water and 1 tablespoon of cornstarch until smooth. Mix in 3 tablespoons of reduced-sodium soy sauce, 1 tablespoon of rice wine vinegar, 1 teaspoon of sugar, and 1 teaspoon of grated ginger. Set aside.
  2. Chop the broccoli, carrots, mushrooms, green beans, and onion into uniform, bite-sized pieces.
  3. Heat a large skillet over medium-high heat and add 1 tablespoon each of olive oil and sesame oil. Add the frozen potstickers and cook for 3-4 minutes until golden brown, then add 1/4 cup of water, cover, and steam for 3-4 minutes. Transfer potstickers to a plate.
  4. In the same skillet, add more olive oil if needed, then sauté onions and mushrooms for 3-4 minutes until softened. Add broccoli and stir-fry for 3-4 minutes until vibrant; then toss in green beans and carrots.
  5. Return cooked potstickers to the skillet with sautéed vegetables. Drizzle sauce over the mix and stir gently, cooking for 2-3 minutes until the sauce thickens.
  6. Plate your Potsticker Stir Fry, garnishing with sesame seeds and sliced green onions. Serve with jasmine rice or on its own.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 600mgPotassium: 450mgFiber: 5gSugar: 5gVitamin A: 400IUVitamin C: 70mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for 3 months. Reheat in a skillet with a splash of water.

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