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A delicious plate of Potsticker Stir Fry featuring crispy potstickers mixed with colorful vegetables and a savory sauce.

Easy Potsticker Stir Fry

This potsticker stir fry recipe transforms frozen potstickers into a complete and flavorful meal. It's quick, customizable, and perfect for weeknight dinners, combining convenience with Asian-inspired flavors and textures.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound frozen potstickers
  • 1 tablespoon canola oil
  • 1 tablespoon canola oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 cup broccoli florets
  • 1/2 cup sliced carrots
  • 1 bell pepper, sliced
  • 1/2 cup snow peas
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon cornstarch
  • 1 tablespoon sesame seeds, for garnish
  • 2 tablespoons chopped green onions, for garnish
  • 1/4 teaspoon red pepper flakes, for garnish
  • Cooked rice or noodles, for serving

Equipment

  • Large skillet or wok
  • small bowl
  • whisk
  • Measuring spoons
  • Measuring cups
  • spatula
  • cutting board
  • knife

Method
 

  1. In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, rice vinegar, and cornstarch. Set aside.
  2. Cook the potstickers according to package directions. Pan-frying is recommended: Heat a tablespoon of oil in a large skillet or wok over medium heat. Add the potstickers and cook for 2-3 minutes per side, or until golden brown. Remove from the skillet and set aside.
  3. Add another tablespoon of oil to the skillet or wok. Add the garlic and ginger and cook for about 30 seconds, or until fragrant. Be careful not to burn them!
  4. Add the broccoli, carrots, and bell peppers and stir-fry for 3-5 minutes, or until the vegetables are tender-crisp. If you're using other vegetables that require longer cooking times, add them earlier in the process.
  5. Add the cooked potstickers to the skillet with the vegetables. Pour the sauce over the potstickers and vegetables and stir-fry for 1-2 minutes, or until the sauce has thickened and everything is heated through. Make sure the potstickers are evenly coated with the sauce.
  6. Sprinkle with sesame seeds, chopped green onions, and red pepper flakes (if using).
  7. Serve immediately over rice or noodles.

Notes

Don’t overcrowd the pan when cooking the potstickers. Use high heat to stir-fry the vegetables. Prep your ingredients in advance. Adjust the sauce to your liking. Add cooked chicken, shrimp, beef, or tofu for extra protein. To make it gluten-free, use tamari instead of soy sauce and ensure your hoisin sauce is gluten-free. Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish is best enjoyed fresh, freezing is not recommended.