Classic Easy Potsticker Stir Fry
This classic easy potsticker stir fry brings together crispy potstickers and vibrant stir-fried vegetables in a savory sauce for a quick and satisfying meal.
Equipment
- Skillet
- Wok
- Small bowl
Ingredients
Main Ingredients
- 12-16 Frozen Potstickers (about 10-12 oz)
- 1-2 tablespoons Oil (vegetable, canola, or sesame)
- 2-3 cloves Garlic minced
- 1 tablespoon Ginger freshly grated or finely minced
- 3-4 cups Mixed Stir-fry Vegetables (pre-chopped frozen or fresh assortment like bell peppers, broccoli florets, snap peas, carrots)
Sauce
- ¼ cup Soy Sauce low sodium preferred
- 2 tablespoons Hoisin Sauce
- 1 tablespoon Rice Vinegar
- 1 teaspoon Sesame Oil
- ½ teaspoon Red Pepper Flakes (or to taste)
Garnish (Optional)
- Sesame seeds
- sliced green onions
Instructions
Cooking Steps
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat, then add frozen potstickers in a single layer and cook for 3-5 minutes until golden brown and crispy.
- Add about ⅓ cup of water to the pan and immediately cover it. Reduce heat to medium and cook for 5-7 minutes until the potstickers are tender and cooked through, then remove and set aside.
- Add the remaining 1 tablespoon of oil to the same skillet, then add minced garlic and grated ginger, stirring for 30 seconds until fragrant.
- Add the mixed stir-fry vegetables and cook for 3-5 minutes, stirring frequently, until they are tender-crisp.
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes.
- Pour the sauce over the vegetables in the skillet and stir to coat. Return the cooked potstickers to the pan and gently toss until warmed and coated in sauce.
- Garnish with sesame seeds and sliced green onions if desired, and serve immediately.
Notes
Adjust red pepper flakes to your preferred spice level. For a complete meal, serve over steamed rice or noodles.