Potsticker Stir Fry
A quick and cozy weeknight meal made with frozen potstickers, crisp vegetables, and a glossy soy-vinegar sauce. This Potsticker Stir Fry combines texture and flavor for an easy one-pan dinner.
Equipment
- Large nonstick skillet
- mixing bowl For the sauce
- whisk
- Spatula or tongs
Ingredients
- For the Sauce:
- 2 tbsp rice vinegar or 3 tbsp Chinese black vinegar
- 2 tbsp soy sauce
- 2 tbsp water
- 1 tsp cornstarch
- 1 tsp granulated sugar
- 0.5 tsp sesame oil
- For the Stir-Fry:
- 12 frozen potstickers or 16 frozen gyoza (about 12 oz total, do not thaw)
- 2 tbsp + 2 tsp vegetable oil, divided
- 0.25 cup water
- 8 oz cremini mushrooms, sliced 1/4-inch thick
- to taste kosher salt
- 8 oz asparagus, cut into 1-inch pieces
- 1 medium carrot, peeled and sliced diagonally
- 1 tbsp fresh ginger, finely chopped
- 2 scallions, thinly sliced
Instructions
- Whisk together the rice vinegar, soy sauce, water, cornstarch, sugar, and sesame oil in a small bowl until smooth. Set aside.
- Heat 2 tablespoons vegetable oil in a large nonstick pan over medium-high heat until shimmering.
- Add the frozen potstickers, pleat-side up, in a single layer. Cook for about 3 minutes until the bottoms are golden brown.
- Carefully pour in 1/4 cup water. Cover and steam for 3 minutes.
- Uncover and cook for another 3 minutes until all the water has evaporated and the bottoms are crisp again. Transfer to a plate.
- Add 1 tsp oil to the same pan. Toss in mushrooms, season lightly with salt, and cook 2–3 minutes until browned. Transfer to plate.
- Add another teaspoon oil to the pan. Stir-fry asparagus and carrots for about 2 minutes until tender-crisp.
- Add chopped ginger and cook for 30 seconds until fragrant.
- Return potstickers and mushrooms to the pan. Whisk sauce again and pour it over everything.
- Stir gently for about 30 seconds until the sauce thickens and coats all ingredients evenly.
- Remove from heat, sprinkle scallions on top, and serve immediately.
Notes
• You can substitute other vegetables like broccoli, bell peppers, or snap peas.
• Fresh potstickers can be used but will cook faster — reduce searing time by 1–2 minutes.
• Leftovers keep well in the refrigerator for up to 4 days.
• To reheat, warm in a skillet over medium heat to restore the crisp texture.
• Fresh potstickers can be used but will cook faster — reduce searing time by 1–2 minutes.
• Leftovers keep well in the refrigerator for up to 4 days.
• To reheat, warm in a skillet over medium heat to restore the crisp texture.
Nutrition
Calories: 340kcalCarbohydrates: 37gProtein: 14gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 25mgSodium: 920mgPotassium: 410mgFiber: 4gSugar: 4gVitamin A: 2200IUVitamin C: 10mgCalcium: 50mgIron: 2.1mg