Description
This Potsticker Stir Fry is a vibrant, flavorful dish combining crispy pan-seared potstickers with a medley of tender-crisp vegetables tossed in a tangy garlic chili sauce. Perfectly paired with steamed rice, it offers a quick and satisfying meal with a balance of textures and bold Asian-inspired flavors.
Ingredients
Sauce
- ⅓ cup soy sauce (substitute low-sodium soy sauce or tamari for gluten-free)
- ¼ cup extra virgin olive oil (or substitute avocado oil)
- 2 tablespoons green onions (thinly sliced)
- 4 teaspoons garlic (minced)
- 4 teaspoons rice vinegar
- 4 teaspoons honey
- 2 teaspoons ginger (grated)
- 1 teaspoon sesame oil
- 1 teaspoon garlic chili sauce
Potstickers
- 12 ounces frozen potstickers (approx. 12 potstickers)
- ¼ cup water
- 2 tablespoons extra virgin olive oil (divided)
- 1 tablespoon garlic (minced, divided)
Vegetables
- 3 carrots (peeled and thinly sliced)
- 3 cups broccoli florets
- ½ red onion (halved and sliced)
- 1 cup green cabbage (thinly sliced)
- 8 ounces fresh mushrooms (sliced)
- 1 red bell pepper (sliced)
To Serve
- 4 cups cooked rice
- Sesame seeds (for garnish)
- Green onions (sliced, for garnish)
Instructions
- Make Sauce: In a small bowl or a mason jar, combine soy sauce, olive oil, green onions, minced garlic, rice vinegar, honey, grated ginger, sesame oil, and garlic chili sauce. Whisk or shake well until thoroughly mixed. Set this flavorful sauce aside.
- Sear Pot Stickers: Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of olive oil to coat the pan. Once hot, arrange the frozen potstickers flat side down in the pan. Cook undisturbed for 4 to 5 minutes until the bottoms are golden brown. Add ¼ cup of water to the skillet, cover with a lid, reduce heat slightly, and let the potstickers steam for 3 to 4 minutes until cooked through. Remove potstickers from the pan and set aside on a plate.
- Cook Veggies: Return the skillet to medium-high heat and add the remaining 1 tablespoon of olive oil. Sauté 1 tablespoon of minced garlic for 30 seconds to 1 minute until fragrant. Add the sliced carrots, broccoli florets, and red onion to the pan. Stir and cook for 5 to 10 minutes until the vegetables start to soften. Then add the green cabbage, mushrooms, and red bell pepper. Continue cooking for another 5 to 10 minutes until the vegetables are tender but still crisp.
- Add Sauce and Pot Stickers: Pour the prepared garlic chili sauce over the cooked vegetables and stir well to coat everything evenly. Return the cooked potstickers to the pan and gently toss everything together to combine the flavors.
- Serve: Spoon the stir fry mixture over cooked rice. Garnish with sesame seeds and sliced green onions. Serve immediately and enjoy this delicious, hearty meal.
Notes
- For a gluten-free option, use tamari instead of regular soy sauce.
- Feel free to substitute any vegetables you have on hand, such as snap peas or baby corn.
- Adjust the amount of garlic chili sauce to your preferred spice level.
- Make sure to cook the potstickers on a flat side to achieve a crispy bottom.
- This dish is best served fresh but leftovers can be stored in the refrigerator for up to 2 days.
