Crispy Potsticker Vegetable Stir Fry (Printable version)

Golden potstickers tossed with crisp vegetables in a rich, umami-packed sauce. Ready in 30 minutes.

# 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

# Directions:

01 - Whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, rice vinegar, and sugar in a small bowl until well combined. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Add potstickers flat side down 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 and they are tender. Remove to a plate and keep warm.
04 - Add another tablespoon of oil to the skillet if needed. Sauté garlic, ginger, bell pepper, snap peas, carrots, and mushrooms for 3-4 minutes until just tender but still crisp.
05 - Return potstickers to the skillet. Pour the prepared sauce over everything and toss gently to coat evenly. Cook for 2 minutes to heat through.
06 - Sprinkle green onions and sesame seeds over the top. Garnish with fresh cilantro and serve immediately while hot.

# Expert Advice:

01 -
  • The contrast between crispy bottoms and tender vegetables makes every bite exciting
  • It transforms ordinary frozen dumplings into something that feels special enough for guests
  • The sauce comes together with pantry staples you probably already have on hand
02 -
  • Never crowd your pan when crisping the potstickers or theyll steam instead of getting that gorgeous golden bottom
  • The sauce will thicken slightly as it coats the hot vegetables, so dont worry if it looks thin in the bowl
03 -
  • Let your wok or skillet get properly hot before adding any ingredients for the best texture
  • Dont overcook the vegetables, they should still have a satisfying crunch when you bite into them

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