Potsticker Stir Fry
A cozy, weeknight meal featuring crispy potstickers tossed with vibrant vegetables in a garlicky-ginger soy glaze.
Ingredients
Main Ingredients
- 1 bag Frozen potstickers (vegetable or halal-certified chicken) Choose according to dietary preferences.
- 2 cups Bell peppers (any color), sliced
- 1 cup Carrots, thinly sliced or julienned
- 2 cups Broccoli florets, bite-size
- 2-3 tablespoons Soy sauce (low-sodium or regular) Use tamari for gluten-free.
- 2 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced or grated Adjust according to preference.
- 1-2 teaspoons Sesame oil For cooking and garnish.
- 2 tablespoons Green onions, chopped for garnish
Instructions
Preparation
- In a large skillet or wok, heat 1–2 teaspoons of sesame oil over medium heat until shimmering but not smoking.
- Place the frozen potstickers in the skillet in a single layer and cook until the bottoms are golden brown, about 3–4 minutes.
- Add 1/4 cup water to the skillet and cover immediately. Let steam for 3–4 minutes until cooked through.
- Remove potstickers and add a touch more sesame oil to the skillet. Add minced garlic and ginger, sauté for about 30–45 seconds.
- Add sliced bell peppers, carrots, and broccoli into the skillet and stir-fry for 5–7 minutes.
- Return potstickers to the skillet, toss gently, and pour in soy sauce, cooking for another 1–2 minutes.
- Garnish with chopped green onions and drizzle with a bit more sesame oil. Serve hot.
Notes
Vegetables can be prepped ahead of time. This dish is customizable — add proteins or adjust vegetables as desired.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 2gSodium: 600mgFiber: 5gSugar: 4g
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