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Potsticker Stir Fry

A quick and flavorful one-pan meal that turns crispy potstickers into the star of a colorful vegetable stir fry. Tossed in a savory sauce, this dish is perfect for busy weeknights and delivers restaurant-style flavor with minimal effort.
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Ingredients Method Notes

Ingredients
  

  • Main
  • 1 bag frozen potstickers chicken, pork, shrimp, or vegetable
  • 2 tablespoons neutral oil vegetable or canola
  • Vegetables
  • 1 cup broccoli florets
  • 1 bell pepper sliced
  • 1 cup snap peas or carrots
  • 1 small onion sliced
  • Sauce
  • 3 tablespoons soy sauce or tamari
  • 1 teaspoon sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 teaspoon honey or brown sugar
  • Optional Garnish
  • Sliced green onions
  • Sesame seeds
  • Chili flakes or chili oil

Method
 

  1. Heat oil in a large skillet or wok over medium-high heat. Add potstickers in a single layer and cook until the bottoms are golden and crisp. Remove from the pan and set aside.
  2. Add a little more oil if needed, then stir-fry the vegetables until tender-crisp. Add garlic and ginger and cook briefly until fragrant.
  3. Return the potstickers to the pan. Pour in the sauce and toss gently to coat everything evenly. Cook for a few minutes until heated through and glossy.
  4. Finish with sesame oil and garnish as desired. Serve hot.

Notes

Cook potstickers straight from frozen for best texture.
Avoid overcrowding the pan to ensure proper browning.
Adjust sauce quantity to taste—potstickers are already seasoned.