Quick and flavorful potsticker stir fry with vegetables and savory soy ginger sauce.

Scale

10–12 frozen potstickers

1 cup broccoli florets

4–5 mushrooms sliced

20 green beans sliced into thirds

1 large carrot thinly sliced

1/4 cup diced onion

1 tablespoon sesame oil

1 tablespoon olive oil

Sesame seeds for garnish

Green onions for garnish

1/4 cup reduced-sodium soy sauce

1/4 cup rice wine vinegar

1 tablespoon sugar or honey

1 teaspoon grated fresh ginger

1 tablespoon cornstarch

1 tablespoon cold water

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1. Whisk cold water and cornstarch to make a slurry then add soy sauce vinegar sugar or honey and ginger and mix well

2. Slice the carrot mushrooms green beans broccoli and dice the onion

3. Heat olive oil and sesame oil in a skillet then cook frozen potstickers until bottoms turn golden

4. Add a splash of water cover and steam potstickers for several minutes then remove and set aside

5. Cook mushrooms and onions in the same skillet until browned

6. Add broccoli and cook until slightly tender

7. Add green beans and carrots and cook until crisp tender

8. Return vegetables and potstickers to the skillet

9. Pour the prepared sauce over the mixture and stir gently

10. Cook until sauce thickens then garnish with sesame seeds and green onions and serve

Use frozen potstickers without thawing

Adjust sweetness or saltiness of the sauce to taste

Serve with steamed rice or noodles