When you’re craving something quick, easy, and full of flavor, this Potsticker Stir-Fry is the perfect solution. Combining the delicious taste of crispy potstickers with fresh vegetables and a savory sauce, this dish offers a unique twist on traditional stir-fry. The potstickers, also known as gyoza, add heartiness to the dish, while the asparagus, mushrooms, and carrots bring a delightful crunch and freshness. The ginger and scallions infuse the stir-fry with aromatic depth, making it a meal that’s both satisfying and exciting. Whether you’re cooking for yourself or your family, this Potsticker Stir-Fry is sure to become a favorite for busy weeknights.
Ingredients
For the sauce:
- 2 tablespoons rice vinegar or 3 tablespoons Chinese black vinegar
- 2 tablespoons soy sauce
- 2 tablespoons water 1 teaspoon cornstarch
- 1 teaspoon granulated sugar
- 1/2 teaspoon Asian sesame seed oil
For the stir-fry:
- 12 frozen pot stickers or 16 frozen gyoza (do not thaw, about 12 ounces total)
- 2 tablespoons and 2 teaspoons of vegetable oil, separated
- 1/4 cup water 8 ounces cremini mushrooms, sliced
- 1/4-inch thick Kosher salt
- 8 ounces asparagus (about 1/2 bunch), cut into 1-inch pieces
- 1 medium carrot, peeled and cut on the diagonal into 1/4-inch-thick ovals
- 1 tablespoon of fresh ginger, peeled and finely minced
- 2 medium scallions, thinly sliced
Instructions:
- Prepare the Sauce:
- In a small bowl, whisk together 2 tablespoons of rice vinegar (or 3 tablespoons of Chinese black vinegar), 2 tablespoons of soy sauce, 2 tablespoons of water, 1 teaspoon of cornstarch, 1 teaspoon of granulated sugar, and 1/2 teaspoon of Asian sesame seed oil.
- Set aside.
- Cook the Potstickers:
- Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat. Once the oil is hot, add the frozen potstickers or gyoza in a single layer. Cook for 2-3 minutes without disturbing them, allowing the bottoms to turn golden brown and crispy.
- After the bottoms are crisp, add 1/4 cup of water to the skillet and immediately cover it with a lid. Allow the potstickers to steam for 4-5 minutes until the water evaporates and the potstickers are cooked through. Remove the lid and let any remaining moisture cook off, then transfer the potstickers to a plate and set them aside.
- Sauté the Vegetables:
- In the same skillet, add the remaining 2 teaspoons of vegetable oil over medium-high heat. Add the sliced cremini mushrooms and a pinch of kosher salt. Sauté for 3-4 minutes until the mushrooms are browned and tender.
- Add the asparagus pieces and carrot slices to the skillet. Stir-fry for 2-3 minutes until the vegetables are just tender but still crisp. Add the finely chopped ginger and sliced scallions, stirring for another minute until fragrant.
- Combine the Stir-Fry:
- Return the cooked potstickers to the skillet with the vegetables. Give the prepared sauce a quick stir to ensure the cornstarch hasn’t settled at the bottom, then pour it over the potstickers and vegetables.
- Toss everything together gently to coat the ingredients in the sauce. Cook for an additional 1-2 minutes, allowing the sauce to thicken and evenly glaze the potstickers and vegetables.
- Serve:
- Once everything is well combined and heated through, remove the skillet from the heat. Transfer the Potsticker Stir-Fry to serving plates or a large serving dish.
- Serve immediately while hot, and enjoy this quick, flavorful meal on its own or with a side of steamed rice.
Conclusion:
This Potsticker Stir-Fry is a delightful fusion of textures and flavors that comes together in no time. The crispy potstickers provide a satisfying contrast to the tender-crisp vegetables, all brought together by a savory and slightly tangy sauce. Whether you’re looking for a quick meal after a long day or a dish that’s sure to impress with minimal effort, this recipe delivers. Enjoy the ease and deliciousness of this Potsticker Stir-Fry, and make it a regular in your weeknight dinner rotation.