Description
This Potsticker Stir Fry is a quick and delicious meal combining crispy seared potstickers with vibrant sautéed vegetables and a flavorful garlic chili sauce. Perfect for a weeknight dinner, it features a blend of tender vegetables, savory sauce, and satisfying potstickers served over fluffy rice, garnished with sesame seeds and green onions.
Ingredients
Sauce
- 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
Stir Fry
- 2 tablespoons extra virgin olive oil
- 12 ounces frozen pot stickers (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 rice (cooked)
- Sesame seeds
- Green onions (sliced)
Instructions
- Make Sauce: In a small bowl, combine soy sauce, olive oil, green onions, garlic, rice vinegar, honey, grated ginger, sesame oil, and garlic chili sauce. Whisk well or shake in a mason jar until thoroughly mixed. Set aside to allow flavors to meld.
- Sear Pot Stickers: Heat a large skillet or wok over medium-high heat. Add 1 tablespoon olive oil and coat the pan evenly. Place frozen potstickers flat side down in the pan and cook for 4-5 minutes until the bottoms turn golden brown. Pour in ¼ cup water and cover the pan. Reduce heat slightly and let the potstickers steam and finish cooking for 3-4 minutes. Transfer cooked potstickers to a plate and set aside.
- Cook Veggies: 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 carrots, broccoli florets, and sliced red onion. Stir frequently and cook for 5-10 minutes. Then add cabbage, mushrooms, and red bell pepper. Continue cooking for another 5-10 minutes or until vegetables are tender but still firm.
- Add Sauce and Pot Stickers: Pour the prepared garlic chili sauce into the skillet with the vegetables. Toss to combine and coat everything evenly. Add the cooked potstickers back into the pan and gently toss to mix with the sauce and veggies.
- Serve: Spoon the potsticker stir fry over cooked rice. Garnish with a sprinkle of sesame seeds and sliced green onions. Serve immediately and enjoy your vibrant, flavorful meal!
Notes
- For a gluten-free option, substitute regular soy sauce with tamari or a gluten-free soy sauce.
- You can swap olive oil for avocado oil for a different flavor profile and higher smoke point.
- Adjust the amount of garlic chili sauce to control the heat level according to your preference.
- Fresh vegetables can be substituted or added based on seasonal availability or personal taste.
- Use freshly cooked rice or leftover rice, but day-old rice works best to avoid mushiness.
- To save time, use pre-chopped vegetables or frozen mixed vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
