Potsticker Stir Fry (Printable)

Golden potstickers with crisp vegetables in a savory soy-ginger sauce, ready in 30 minutes.

# What You 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 soy sauce, oyster sauce, hoisin sauce, sesame oil, rice vinegar, and sugar in a small bowl until fully combined. Set aside for later use.
02 - Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Arrange potstickers flat side down and cook until bottoms are golden brown, approximately 3 minutes.
03 - Add 1/4 cup water to the skillet, cover tightly, and steam for 3-4 minutes until water evaporates completely and potstickers are tender. Transfer to a plate and keep warm.
04 - Add another tablespoon of oil to the same skillet if needed. Sauté garlic and ginger for 30 seconds, then add bell peppers, snap peas, carrots, and mushrooms. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
05 - Return potstickers to the skillet. Pour the prepared sauce over the potstickers and vegetables. Toss gently to coat everything evenly. Cook for 2 minutes to heat through and allow the sauce to thicken slightly.
06 - Sprinkle sliced green onions and sesame seeds over the top. Garnish generously with fresh cilantro leaves and serve immediately while hot.

# Expert Tips:

01 -
  • The contrast between crispy potsticker bottoms and tender crisp vegetables hits every texture craving in one bite
  • You get restaurant quality flavors in under thirty minutes using ingredients you probably already have in your pantry
02 -
  • Do not overcrowd your pan when searing the potstickers or they'll steam instead of getting that crispy bottom we're after
  • Have your sauce already whisked and your vegetables prepped before you start cooking, because once you hit that heat, everything moves fast
03 -
  • Cook your potstickers in two batches if your pan is not large enough to hold them all in a single layer without touching
  • Let the pan get properly hot before adding your vegetables so they stir fry rather than steam, keeping them crisp and vibrant

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