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Potsticker Stir Fry Recipe

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4 from 12 reviews

This Potsticker Stir Fry is a vibrant and flavorful dish featuring crispy pan-seared potstickers combined with a medley of fresh vegetables in a savory garlic chili sauce. Perfectly balanced with a hint of sweetness and heat, this quick and easy stir-fry is served over fluffy cooked rice and garnished with sesame seeds and green onions for an irresistible meal that serves six.

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

For Stir Fry and Potstickers

  • 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 cooked rice
  • Sesame seeds (to garnish)
  • Green onions (sliced, to garnish)

Instructions

  1. Make Sauce: In a small bowl, whisk together all the garlic chili sauce ingredients including soy sauce, olive oil, green onions, minced garlic, rice vinegar, honey, grated ginger, sesame oil, and garlic chili sauce. Set this sauce aside for later use.
  2. Sear Pot Stickers: Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of olive oil to coat the bottom. Once hot, arrange the frozen potstickers flat side down in the skillet. Cook for 4-5 minutes until the bottoms are golden brown. Then add ¼ cup of water and cover the pan. Reduce heat slightly and let them steam for 3-4 minutes to finish cooking. Remove the potstickers and set aside.
  3. Cook Vegetables: Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Sauté 1 tablespoon minced garlic for 30 seconds to 1 minute until fragrant. Add the sliced carrots, broccoli, and red onion and stir frequently, cooking for 5 to 10 minutes. Add the green cabbage, mushrooms, and red bell pepper and continue cooking for an additional 5 to 10 minutes until the vegetables are tender but still crisp.
  4. Add Sauce and Potstickers: Pour the prepared garlic chili sauce over the vegetables and toss well to coat everything evenly. Return the cooked potstickers to the pan and toss gently to combine and heat through.
  5. Serve: Serve the potsticker stir fry hot over cooked rice. Garnish with sesame seeds and sliced green onions for added texture and flavor. Enjoy!

Notes

  • You can substitute tamari for soy sauce to make this dish gluten-free.
  • Ensure not to overcook the vegetables to retain crispness and nutrients.
  • Use a non-stick skillet or well-seasoned wok to prevent sticking during searing.
  • Adjust garlic chili sauce quantity if you prefer milder or spicier flavors.
  • Leftover stir fry can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

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