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Potsticker Vegetable Stir-Fry

Potsticker Vegetable Stir-Fry
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This quick and colorful potsticker stir-fry is perfect for busy weeknights when you want something hearty, healthy, and full of flavor. Crispy-bottom potstickers are tossed with fresh vegetables and coated in a savory, slightly tangy ginger soy sauce. The beauty of this recipe is its versatility — you can use pork, chicken, or vegetable potstickers and swap in any vegetables you love. It’s a complete meal in one pan that tastes better than takeout!

Ingredients

Scale

Stir-Fry

  • 10–12 frozen potstickers or gyoza (do not thaw)

  • ¼ cup water

  • 4–5 white button mushrooms, sliced

  • 1 cup broccoli florets

  • 20 green beans, sliced into thirds

  • 1 large carrot, thinly sliced on a bias

  • ¼ cup small diced onion

  • 1 tablespoon sesame oil

  • 2 tablespoons extra virgin olive oil (divided)

  • Sesame seeds (for garnish)

  • Green onions, sliced (for garnish)

Sauce

  • 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

1. Prepare the Sauce

In a small bowl, mix cornstarch with cold water to create a slurry. Add soy sauce, rice vinegar, sugar (or honey), and grated ginger. Whisk well and set aside.

2. Prepare the Vegetables

Slice mushrooms, carrots, and green beans. Cut broccoli into small florets and dice the onion.

3. Cook the Potstickers

Heat 1 tablespoon olive oil and 1 tablespoon sesame oil in a large skillet over medium-high heat.
Place frozen potstickers in a single layer. Fry for 3–4 minutes until bottoms are golden brown.
Add 2 tablespoons water, cover, and steam for 3–4 minutes. Remove and set aside.

4. Cook the Vegetables

In the same skillet:

  • Cook mushrooms and onion in 1 tablespoon olive oil for 3–4 minutes. Remove.

  • Add broccoli with a little sesame oil and cook until tender-crisp (3–4 minutes). Remove.

  • Cook green beans and carrots for 3–4 minutes until crisp-tender.

Return all vegetables to the pan and stir.

5. Combine Everything

Add potstickers back to the skillet. Pour in the sauce and gently toss. Cook 2–3 minutes until the sauce thickens and coats everything evenly.

6. Serve

Garnish with sesame seeds and green onions. Serve hot with rice or enjoy on its own.

Notes

  • Don’t thaw the potstickers — cooking from frozen keeps them crisp.

  • Cut vegetables evenly so they cook at the same rate.

  • Add chili flakes or sriracha if you like heat.

  • Swap veggies with bell peppers, snap peas, or cabbage.

  • Use low-sodium soy sauce to control saltiness.

Find it online: https://tastyquickly.com/potsticker-vegetable-stir-fry/