Crispy Potsticker Vegetable Stir Fry (Printable Version)
Crispy potstickers wok-tossed with fresh vegetables in a savory sesame-soy sauce for a quick 30-minute meal.
# What You'll 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 low-sodium 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. Place potstickers flat side down and cook until bottoms are golden brown, approximately 3 minutes.
03 - Add 1/4 cup water to the skillet and cover immediately. 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 minced garlic, ginger, bell pepper, snap peas, carrots, and mushrooms for 3-4 minutes until vegetables are just tender but still crisp.
05 - Return potstickers to the skillet. Pour the prepared sauce over everything and toss gently to coat evenly. Continue cooking for 2 minutes to heat through.
06 - Sprinkle sliced green onions and sesame seeds over the top. Garnish generously with fresh cilantro and serve immediately while hot.
# Expert Tips:
01 -
- The combination of crispy and tender textures in every bite makes it impossible to stop eating
- Everything cooks in one pan, which means maximum flavor and minimum cleanup
- You can customize the vegetables based on what's wilting in your crisper drawer
02 -
- Don't overcrowd your pan when searing the potstickers or they'll steam instead of getting crispy
- Have your sauce whisked and vegetables prepped before you start cooking, because this moves fast once the heat is on
03 -
- Cut all your vegetables into similar sizes so they cook evenly and you're not left with raw carrots and mushy peppers
- Let your pan get properly hot before adding ingredients, or you'll end up steaming instead of stir frying