Crispy Potsticker Vegetable Stir Fry (Print Version)

Golden potstickers and crisp vegetables coated in a savory Asian-inspired sauce

# 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

# Steps:

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. Arrange potstickers flat side down in the pan. Cook for approximately 3 minutes until bottoms develop a golden-brown crust.
03 - Pour 1/4 cup water into the skillet and immediately cover with a lid. Steam the potstickers for 3-4 minutes until the water completely evaporates and the wrappers become tender. Transfer to a plate and keep warm.
04 - Add another tablespoon of oil to the same skillet if needed. Sauté minced garlic and ginger for 30 seconds until fragrant. Add bell pepper, snap peas, carrots, and mushrooms. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
05 - Return the potstickers to the skillet. Pour the prepared sauce over the potstickers and vegetables. Gently toss to coat everything evenly. Continue cooking for 2 minutes to heat through and allow flavors to meld.
06 - Sprinkle sliced green onions and sesame seeds over the top. Garnish generously with fresh cilantro leaves. Serve immediately while hot and crispy.

# Expert Tips:

01 -
  • It turns humble frozen potstickers into a craveable meal in under 30 minutes
  • The sauce creates this glossy coating that makes everything taste restaurant-quality
  • You can throw in whatever vegetables are wilting in your crisper drawer
02 -
  • The water-then-oil technique for potstickers is the difference between okay and amazing—don't skip the steaming step
  • Low-sodium soy sauce is non-negotiable here because the sauce reduces and concentrates salt
  • Have your sauce whisked and your vegetables prepped before you start cooking once that skillet is hot, everything moves fast
03 -
  • Julienne your vegetables thin and uniform so everything cooks at the same rate
  • Room temperature potstickers cook more evenly than frozen ones, if you have time to plan ahead

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