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Potsticker Stir Fry Recipe

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★★★★★

4.7 from 91 reviews

Potsticker Stir Fry is a quick and flavorful weeknight meal combining crispy pan-fried frozen potstickers with a vibrant medley of fresh vegetables, all tossed in a tangy and savory Asian-inspired sauce. This dish offers a satisfying mix of textures and bold flavors, perfect for a speedy yet wholesome dinner that can easily be customized to your taste.

Ingredients

Scale

Stir Fry

  • 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 use)
  • 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. Prepare the Sauce: 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 fresh ginger. Whisk until well combined and set aside.
  2. Prepare the Vegetables: Slice the carrot thinly on a bias, slice mushrooms and green beans into thirds, cut broccoli into small florets, and dice the onion.
  3. Cook the Potstickers: Heat 1 tablespoon olive oil and 1 tablespoon sesame oil in a large skillet over medium-high heat. Arrange frozen potstickers in a single layer. Fry until the bottoms turn golden brown, about 3–4 minutes. Add 2 tablespoons water, cover, and cook for an additional 3–4 minutes to steam. Remove potstickers from the 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. Cook, stirring occasionally, until mushrooms are browned and onions are translucent, about 3–4 minutes. Remove and set aside.
  5. Cook the Broccoli: Add 1 teaspoon sesame oil to the skillet. Add broccoli florets and 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-fry for 3–4 minutes until vegetables are tender-crisp.
  7. Combine Vegetables: Return cooked broccoli, mushrooms, and onions to the skillet with the green beans and carrots. Stir to combine evenly.
  8. Add Potstickers and Sauce: Add the cooked potstickers back into the skillet. Pour the prepared sauce over everything. Stir gently to coat all ingredients evenly. Cook for an additional 2–3 minutes, stirring occasionally, until the sauce thickens and glazes the stir fry.
  9. Garnish and Serve: Transfer the stir fry to a serving dish. Garnish with sesame seeds and sliced green onions. Serve hot with steamed jasmine or brown rice.

Notes

  • Do not overcrowd the pan to ensure proper searing and caramelization; cook in batches if needed.
  • Use high heat during stir frying to achieve the signature smoky flavor and crisp vegetables.
  • Customize by adding other vegetables like red bell peppers, snap peas, bok choy, or bean sprouts.
  • Substitute honey for sugar or vice versa in the sauce depending on your preference.
  • For gluten-free version, use tamari instead of soy sauce and select gluten-free potstickers.
  • Leftovers store well in an airtight container in the fridge for up to 3 days; reheat gently with a splash of water or soy sauce in a skillet or microwave.
  • Homemade potstickers can be used if pre-cooked.
  • Keeps well with added chili flakes or Sriracha for a spicy kick.

Keywords: potsticker stir fry, frozen potstickers recipe, easy Asian stir fry, quick dinner, vegetable stir fry, gyoza stir fry, skillet dinner, weeknight recipe

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