Description
This Potsticker and Veggie Stir-Fry recipe combines crispy seared pork potstickers with a vibrant medley of broccoli, bell peppers, and onions tossed in a flavorful homemade sauce. Quick to prepare and cooking in a single skillet, this dish offers a satisfying balance of textures and umami-packed taste perfect for a weeknight dinner.
Ingredients
Scale
Sauce
- 3 tablespoons (45 grams) soy sauce
- 3 tablespoons (45 grams) unseasoned rice vinegar
- 1 tablespoon (9 grams) grated fresh ginger
- 1 tablespoon (13 grams) toasted sesame oil
- 2 teaspoons cornstarch
- 2 teaspoons sriracha
- 1/2 teaspoon kosher salt
- 2 cloves garlic, grated
- 2 tablespoons (30 grams) water
Stir-Fry
- 1/4 cup (50 grams) neutral oil, divided
- 12 ounces (340 grams) frozen pork potstickers, preferably mini size
- 1 stalk broccoli, crown cut into small florets and stem peeled and sliced 1/4-inch thick
- 1 small red bell pepper, sliced
- 1 small yellow bell pepper, sliced
- 1 small red onion, sliced 1/4-inch thick
- 1/2 cup (72 grams) roasted salted cashews
- 1/4 cup (60 grams) water (for steaming potstickers)
Instructions
- Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, grated ginger, toasted sesame oil, cornstarch, sriracha, kosher salt, grated garlic, and 2 tablespoons water until the mixture is smooth. Set aside to allow flavors to meld.
- Cook the potstickers: Heat a large heavy-duty skillet over medium-high heat and add 2 tablespoons of the neutral oil. When hot, arrange the potstickers flat-side down in the skillet. Cook until the bottoms start to brown, about 1 to 2 minutes. Pour in 1/4 cup water, cover the skillet, and let the potstickers steam until just cooked through, approximately 3 minutes. Remove the lid, increase heat to high, and cook until any remaining water evaporates and the bottoms crisp up. Transfer the potstickers to a plate and carefully wipe the skillet clean.
- Stir-fry the vegetables: Return the skillet to high heat and add the remaining 2 tablespoons oil. Add the broccoli florets and toss to coat in oil. Cover and cook until the broccoli turns bright green, roughly 2 minutes. Uncover and add the sliced bell peppers and onions. Stir-fry the vegetables until crisp-tender, about 2 to 3 minutes.
- Combine everything: Stir in the roasted cashews, then return the cooked potstickers to the skillet. Pour the prepared sauce over all the ingredients. Toss everything together and continue to cook until the sauce boils and thickens, about 1 minute. Serve immediately for best texture and flavor.
Notes
- The potstickers can be substituted with vegetarian or chicken-filled versions if preferred.
- Adjust the amount of sriracha to control the dish’s spiciness level.
- For extra freshness, garnish with sliced green onions or sesame seeds before serving.
- If you want a gluten-free version, use tamari instead of soy sauce and ensure potstickers are gluten-free.
Keywords: potstickers, veggie stir-fry, pork dumplings, broccoli stir-fry, quick dinner, Asian cuisine, sesame sauce