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Potsticker Stir Fry Recipe

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3.9 from 14 reviews

This Potsticker Stir Fry is a delicious and vibrant dish combining crispy pan-seared potstickers with a medley of sautéed vegetables and a flavorful homemade garlic chili sauce. Perfectly balanced with savory, tangy, and slightly sweet notes, it’s a quick and satisfying meal served over steamed rice and garnished with sesame seeds and green onions.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Sauce Ingredients

  • ⅓ cup soy sauce (sub low-sodium or tamari for gluten-free)
  • ¼ cup extra virgin olive oil (sub 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

Main Stir Fry Ingredients

  • 2 tablespoons extra virgin olive oil
  • 12 ounces frozen potstickers (approx. 12 potstickers)
  • ¼ cup water
  • 1 tablespoon garlic (minced)
  • 3 carrots (peeled & 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
  • Green onions (sliced)

Instructions

  1. Make Sauce: In a small bowl, whisk together soy sauce, extra virgin olive oil, green onions, minced garlic, rice vinegar, honey, grated ginger, sesame oil, and garlic chili sauce until well combined. Alternatively, add all ingredients to a mason jar and shake vigorously. Set aside to allow flavors to blend.
  2. Sear Potstickers: Heat a large skillet or wok over medium-high heat and add 1 tablespoon olive oil to coat the bottom. Once hot, arrange the frozen potstickers flat side down in the pan. Cook for 4-5 minutes or until the bottoms are golden brown. Add ¼ cup water to the skillet and immediately cover with a lid. Reduce heat slightly and let the potstickers steam and finish cooking for 3-4 minutes. Transfer cooked potstickers to a plate and set aside.
  3. Cook Vegetables: Return the skillet to medium-high heat and add another tablespoon of olive oil. Sauté 1 tablespoon minced garlic for 30 seconds to 1 minute until fragrant. Add sliced carrots, broccoli florets, and red onion to the pan. Cook while stirring occasionally for 5-10 minutes until vegetables begin to soften. Then add cabbage, mushrooms, and red bell pepper. Continue cooking for an additional 5-10 minutes or until all vegetables are tender but still retain some firmness.
  4. Add Sauce and Potstickers: Pour the prepared garlic chili sauce over the vegetables and toss to coat evenly. Return the cooked potstickers to the skillet and gently toss everything together until combined and heated through.
  5. Serve: Serve the potsticker stir fry hot over cooked rice. Garnish with sesame seeds and sliced green onions for added flavor and a beautiful presentation. Enjoy immediately.

Notes

  • Use low-sodium soy sauce or tamari to make this recipe gluten-free.
  • Substitute avocado oil for extra virgin olive oil if preferred for higher heat tolerance.
  • Ensure potstickers are cooked through by following the steaming step after searing.
  • Vegetables can be swapped or added according to seasonality or preference.
  • For a spicier dish, increase the amount of garlic chili sauce or add fresh chili.
  • Cook rice ahead of time or use leftover rice to save preparation time.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian Fusion
  • Diet: Halal

Find it online: https://recipeteach.com/potsticker-stir-fry-recipe/