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Potsticker Stir Fry Recipe

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★★★★★

4.6 from 127 reviews

This Potsticker Stir Fry is a vibrant and flavorful dish combining crispy pan-fried potstickers with a colorful medley of stir-fried vegetables in a tangy, savory sauce. Featuring mushrooms, broccoli, green beans, carrots, and onions tossed in a ginger-infused soy and rice vinegar glaze, this recipe balances textures and flavors perfectly. Quick to make and perfect for a weeknight dinner, it offers a satisfying meal garnished with sesame seeds and green onions, best served alongside steamed rice.

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)
  • 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 the cold water and cornstarch to create a slurry, then add soy sauce, rice wine vinegar, sugar or honey, and grated fresh ginger. Whisk all ingredients until fully combined and set the sauce aside.
  2. Prepare the Vegetables: Slice the carrot thinly on a bias, slice the mushrooms, and cut green beans into thirds. Break the broccoli into small florets and dice the onion into small pieces to have all vegetables ready for cooking.
  3. Cook the Potstickers: Heat the olive oil and sesame oil in a large skillet over medium-high heat. Place the frozen potstickers in a single layer in the skillet and fry until the bottoms are golden brown, about 3 to 4 minutes. Add 2 tablespoons of water to the skillet, cover it with a lid, and cook for an additional 3 to 4 minutes to steam the potstickers through. Remove them from the skillet and set aside.
  4. Cook the Mushrooms and Onions: In the same skillet, add 1 tablespoon of olive oil. Add the sliced mushrooms and diced onions and sauté until the mushrooms are browned and the onions are translucent, about 3 to 4 minutes. Remove from the skillet and set aside.
  5. Cook the Broccoli: Add 1 teaspoon of sesame oil to the skillet. Add the broccoli florets and cook, stirring frequently, for 3 to 4 minutes or until the broccoli is tender but still vibrant. Remove from the skillet and set aside.
  6. Cook the Green Beans and Carrots: Add 1 tablespoon of olive oil to the skillet. Add the sliced green beans and carrots and stir-fry for 3 to 4 minutes until they are tender but retain a crisp texture. Then, add back the broccoli, mushrooms, and onions to the skillet and stir well to combine all vegetables evenly.
  7. Combine and Serve: Return the cooked potstickers to the skillet with the vegetables. Pour the prepared sauce over the stir fry and gently stir to coat everything evenly. Cook for an additional 2 to 3 minutes until the sauce thickens and the dish is heated through. Transfer to a serving dish and garnish with sesame seeds and chopped green onions. Serve hot with steamed rice.

Notes

  • Do not thaw potstickers before cooking as they will get soggy and lose their crispiness.
  • Adjust the sweetness in the sauce by using sugar or honey according to your preference.
  • For extra heat, consider adding a dash of chili flakes or chili oil to the sauce.
  • This dish can be made vegetarian or vegan if using plant-based potstickers and substituting honey with sugar or maple syrup.
  • Ensure the skillet is hot enough when frying potstickers to get a crispy bottom crust.
  • Use a large skillet or wok for even stirring and cooking of vegetables and potstickers.

Keywords: potsticker stir fry, gyoza stir fry, vegetable stir fry, Asian dinner, quick stir fry, easy potstickers, pan-fried potstickers

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