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Potsticker Stir Fry Recipe

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A vibrant and flavorful Potsticker Stir Fry featuring crispy pan-seared potstickers tossed with a variety of fresh vegetables and a savory garlic chili sauce, served over fluffy rice. This quick and colorful dish combines textures and bold Asian-inspired flavors perfect for a satisfying weeknight meal.

Ingredients

Garlic Chili 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 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)
  • 4 cups cooked rice
  • sesame seeds (for garnish)
  • green onions (sliced, for garnish)

Instructions

  1. Make Sauce: In a small bowl, combine the soy sauce, olive oil, green onions, garlic, rice vinegar, honey, grated ginger, sesame oil, and garlic chili sauce. Whisk thoroughly or shake in a mason jar until well blended. Set aside.
  2. Sear Pot Stickers: Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of olive oil, swirling to coat the pan. Once hot, place potstickers flat side down and cook for 4-5 minutes until the bottoms turn golden brown. Pour in ¼ cup water and immediately cover the pan. Reduce heat slightly and steam for 3-4 minutes until potstickers are cooked through. Transfer them to a plate and set aside.
  3. Cook Vegetables: 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 carrots, broccoli, and red onion; stir frequently and cook for 5-10 minutes. Add cabbage, mushrooms, and red bell pepper; continue cooking and stirring another 5-10 minutes until vegetables are tender but still firm.
  4. Add Sauce and Pot Stickers: Pour the prepared garlic chili sauce over the cooked vegetables in the skillet. Toss to coat evenly. Add the cooked potstickers back into the skillet and gently toss everything together to combine the flavors.
  5. Serve: Serve the potsticker and vegetable stir fry over cooked rice. Garnish with sesame seeds and additional sliced green onions as desired. Enjoy warm.

Notes

  • Use low-sodium soy sauce or tamari for a gluten-free version.
  • If preferred, substitute olive oil with avocado oil for a different flavor profile.
  • Ensure potstickers are thawed or partially thawed before cooking for best results.
  • Vegetables can be swapped with your favorites or whatever is in season.
  • Adjust honey and chili sauce for sweeter or spicier taste according to preference.

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