Ultimate Potsticker Stir Fry
Transform a bag of frozen potstickers into a restaurant-quality stir fry in under 30 minutes. This one-pan wonder combines crispy, chewy dumplings with vibrant, crisp-tender vegetables in a savory, glossy sauce for the ultimate weeknight dinner hack.
Equipment
- Large non-stick skillet or wok
- Tight-fitting lid
- Small Bowl (for sauce)
- small bowl (for slurry)
- Whisk
- Measuring cups and spoons
- Chef's knife
- Cutting board
- Spatula or cooking tongs
Ingredients
- 1 tablespoon + 1 teaspoon neutral oil e.g., avocado or canola
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup sugar snap peas
- 1 cup shredded carrots
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
- ¼ cup water, for steaming
- 2 tablespoons cold water, for slurry
- 2 green onions, thinly sliced, for garnish
- 1 teaspoon toasted sesame seeds, for garnish
Instructions
- In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, and toasted sesame oil. In a separate tiny bowl, whisk together the cornstarch and 2 tablespoons of cold water to create a slurry. Set both aside.
- Heat 1 tablespoon of oil in a large non-stick skillet or wok over medium-high heat. Once shimmering, carefully arrange the frozen potstickers in a single layer, flat-side down. Cook undisturbed for 2-3 minutes, until the bottoms are deep golden brown and crispy.
- Carefully pour 1/4 cup of water into the hot skillet (it will steam aggressively) and immediately cover with a tight-fitting lid. Reduce heat to medium and steam for 5-7 minutes, or until the water has evaporated and the potstickers are cooked through.
- Transfer the cooked potstickers to a clean plate and set aside.
- Return the skillet to medium-high heat and add the remaining 1 teaspoon of oil. Add the minced garlic and ginger and sauté for 30 seconds until fragrant.
- Add the sliced red bell pepper and snap peas to the skillet. Stir-fry for 2-3 minutes until vibrant and crisp-tender. Add the shredded carrots and cook for one more minute.
- Pour the prepared soy sauce mixture into the skillet with the vegetables and bring it to a simmer. Give the cornstarch slurry a quick re-whisk and pour it into the pan, stirring constantly. The sauce will thicken into a glossy consistency in about 30-60 seconds.
- Return the cooked potstickers to the skillet. Gently toss everything together to coat the potstickers and vegetables in the sauce. Cook for one final minute to heat through.
- Serve immediately, garnished with thinly sliced green onions and toasted sesame seeds.
Notes
For extra flavor, add a spoonful of chili garlic sauce or sriracha to the sauce mixture. For added crunch, toss in a handful of roasted peanuts or cashews at the end. To make this dish gluten-free, use tamari or coconut aminos instead of soy sauce and ensure you use certified gluten-free potstickers. Do not overcrowd the pan when frying the potstickers; work in batches if necessary to ensure they get crispy.