Make a quick weeknight dinner by pan-frying store-bought potstickers and tossing them with crisp vegetables and a savory sauce.
Author:Ahazzam
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:2 servings
Category:Dinner
Method:Stir-Frying
Cuisine:Asian
Diet:Low Fat
Ingredients
Scale
1 tablespoon vegetable oil
12 frozen potstickers (pork or chicken)
1 cup broccoli florets
1 red bell pepper, sliced
1 cup shredded carrots
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon brown sugar
1 teaspoon sesame oil
1/4 cup water or chicken broth
1 teaspoon cornstarch
2 green onions, sliced for garnish
Instructions
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the frozen potstickers in a single layer. Cook for 4 to 5 minutes per side until the bottoms are golden brown and crispy. Remove the potstickers from the skillet and set them aside.
Add the broccoli florets and red bell pepper to the same skillet. Stir-fry for 3 minutes until slightly tender-crisp.
Add the shredded carrots, minced garlic, and grated ginger. Stir-fry for 1 minute until fragrant.
In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, water or broth, and cornstarch until the cornstarch is dissolved. This is your sauce.
Pour the sauce mixture over the vegetables. Cook, stirring constantly, until the sauce thickens, about 1 to 2 minutes.
Return the cooked potstickers to the skillet. Toss everything gently to coat the potstickers and vegetables evenly with the sauce.
Remove from heat. Garnish with sliced green onions before serving immediately.
Notes
Use potstickers directly from the freezer; do not thaw them first for the best crispy texture.
For added protein, you can add 1/2 pound of sliced chicken breast or shrimp when you add the harder vegetables like broccoli.
If you prefer a spicier sauce, add 1/2 teaspoon of chili garlic sauce to the sauce mixture.