Name: Quick Potsticker Stir Fry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 package Frozen Potstickers/Gyoza; 1/4 cup Water for steaming; 8 oz White Button Mushrooms (or shiitake/baby bella); 2 cups Broccoli Florets; 1 cup Green Beans (or asparagus/sugar snap peas); 1 large Carrot, shredded; 1 medium Onion (red onion is a good alternative); 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 or Honey (or agave syrup); 1 tsp Fresh Ginger, grated (or ground ginger); 1 tbsp Cornstarch (or arrowroot powder); 2 tbsp Cold Water (for slurry)

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Introduction

This quick potsticker stir fry is a flavorful, colorful dish that combines crispy potstickers with fresh vegetables tossed in a savory sauce. Perfect for a weeknight dinner, it’s easy to customize and comes together in under 30 minutes.

A close-up view of a black pan filled with golden-brown dumplings arranged in an uneven circle, surrounded by bright green broccoli florets, vibrant orange baby carrots, sliced dark brown mushrooms, and crisp green beans. The dish is coated with a glossy brown sauce that adds a shiny finish to the textured dumplings and vegetables. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package frozen potstickers or gyoza
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
1 tbsp sesame oil (or vegetable/olive oil)
1 tbsp extra virgin olive oil (or avocado oil)
3 tbsp reduced-sodium soy sauce (or tamari for gluten-free)
1 tbsp rice wine vinegar (or apple cider vinegar)
1 tbsp sugar or 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

Step 1: In a small bowl, whisk together 2 tablespoons cold water and 1 tablespoon cornstarch until smooth. Add 3 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon sugar (or honey), and 1 teaspoon grated fresh ginger. Set aside to thicken.
Step 2: Chop broccoli, carrot, mushrooms, green beans, and onion into bite-sized pieces for even cooking.
Step 3: Heat 1 tablespoon olive oil and 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add frozen potstickers and cook 3-4 minutes until golden on one side.
Step 4: Pour 1/4 cup water into skillet, cover, and steam potstickers for 3-4 minutes until cooked through. Remove potstickers and set aside on a plate.
Step 5: In the same skillet, sauté onions and mushrooms for 3-4 minutes until tender.
Step 6: Add broccoli and stir-fry another 3-4 minutes, then add green beans and carrots and cook until vegetables are crisp-tender, about 3-4 minutes.
Step 7: Return potstickers to the skillet with vegetables. Pour the prepared sauce over everything and toss gently to coat. Cook for 2-3 minutes until the sauce thickens.
Step 8: Serve immediately, garnished with sesame seeds and sliced green onions if desired, alongside steamed rice or quinoa.

Tips & Variations

Swap vegetables based on availability: bell peppers, snow peas, or baby corn work well.
Use tamari instead of soy sauce for a gluten-free version.
For extra heat, add a pinch of red pepper flakes or a drizzle of chili oil.
Always cut veggies evenly to ensure they cook uniformly.
For a vegan version, choose potstickers with plant-based fillings and substitute honey with agave syrup.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat until warmed through to keep the vegetables crisp and potstickers tender.

How to Serve

A close-up view of a pan filled with cooked dumplings surrounded by bright green broccoli florets, vibrant orange baby carrots, green beans, and sliced brown mushrooms. The dumplings have a golden-brown, slightly crispy top layer with a soft, pleated texture on the edges. Everything is coated in a shiny, thick brown sauce that gives a glossy look to the vegetables and dumplings. The background has a white marbled texture, and the image has warm, natural lighting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potstickers instead of frozen?

Yes, fresh potstickers can be used but reduce the steaming time as they cook faster. Watch closely to avoid overcooking.

What can I serve with this stir fry?

This dish pairs well with steamed rice, quinoa, or even a light noodle salad to complete your meal.