Crispy Potsticker Vegetable Stir Fry (Print Version)
Golden potstickers tossed with colorful vegetables in a rich savory 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
# How-To Steps:
01 - Whisk together low-sodium soy sauce, oyster sauce, hoisin sauce, sesame oil, rice vinegar, and sugar in a small bowl until well 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 in the pan and cook until bottoms are golden brown, approximately 3 minutes.
03 - Add 1/4 cup water to the skillet and cover immediately. Steam potstickers for 3-4 minutes until water evaporates completely and potstickers are tender throughout. 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 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 evenly over the potstickers and vegetables. Toss gently to coat everything evenly. Cook for 2 additional minutes to allow flavors to meld.
06 - Remove from heat. Sprinkle sliced green onions and sesame seeds over the top. Garnish generously with fresh cilantro leaves. Serve immediately while hot.
# Expert Tips:
01 -
- It transforms simple frozen dumplings into something that tastes like it came from a restaurant kitchen
- The sauce strikes that perfect balance between salty, sweet, and umami that keeps everyone reaching for seconds
02 -
- The steam step is crucial—skip it and you will end up with potstickers that are burnt outside and raw inside
- Do not overcrowd your pan or the vegetables will steam instead of stir fry, turning everything soggy and sad
03 -
- Have all your vegetables prepped before you start cooking once the heat is on, everything moves too fast to chop and cook simultaneously
- A wok is ideal, but a large nonstick skillet works perfectly fine if you do not have one