Description
A quick and vibrant dish featuring frozen potstickers and a medley of fresh vegetables, all stir-fried in a savory-sweet sauce.
Ingredients
Scale
- 10–12 frozen potstickers or gyoza (do not thaw)
- ¼ cup water
- 4 cups white button mushrooms, sliced
- 1 cup broccoli florets
- 20 green beans, sliced into thirds
- 1 large carrot, sliced thin on a bias
- ¼ cup small diced onion
- 1 tablespoon sesame oil
- 1 tablespoon extra virgin olive oil
- Sesame seeds and green onions for garnish
- ¼ cup reduced-sodium soy sauce
- ¼ cup rice wine vinegar
- 1 tablespoon sugar or honey
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- Sear the potstickers by heating sesame oil and olive oil in a large skillet over medium-high heat. Add frozen potstickers and cook for 2–3 minutes until golden brown.
- Steam by pouring in ¼ cup of water, covering the skillet, and steaming for 5–6 minutes.
- Sauté the sliced mushrooms, broccoli florets, green beans, carrot, and onion in the same skillet for about 5–6 minutes until tender-crisp.
- Whisk the sauce in a small bowl, combining soy sauce, rice vinegar, sugar (or honey), grated ginger, cornstarch, and cold water until smooth.
- Combine everything by returning potstickers to the skillet, pouring in the sauce, and cooking for another 2–3 minutes until the sauce thickens.
- Garnish with sesame seeds and green onions before serving hot.
Notes
Prep the sauce ahead of time or chop vegetables in advance for quicker weeknight cooking. Consider adding protein or spices for customization.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
Keywords: potstickers, stir fry, quick meal, Asian cuisine, vegetarian recipe