Description
This Veggie Stir-Fry with Pork Potstickers recipe offers a delicious blend of crispy pan-fried potstickers and vibrant stir-fried vegetables tossed in a tangy, spicy sauce. Perfect for a quick weeknight meal, this dish balances savory, spicy, and nutty flavors with a satisfying crunch from roasted cashews.
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 & Potstickers
- 1/4 cup (50 grams) neutral oil, divided
- 12 ounces (340 grams) frozen pork potstickers (mini preferred)
- 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
Instructions
- Prepare the sauce: In a small bowl, whisk together soy sauce, rice vinegar, grated ginger, toasted sesame oil, cornstarch, sriracha, kosher salt, grated garlic, and 2 tablespoons of water until smooth. Set aside to let flavors meld.
- Cook the potstickers: Heat a large heavy-duty skillet over medium-high heat and add 2 tablespoons of neutral oil. Once hot, place the frozen potstickers flat side down in the skillet. Cook for 1 to 2 minutes until the bottoms start browning. Pour in 1/4 cup water, cover with a lid, and simmer for about 3 minutes until potstickers are cooked through. Remove the lid, increase heat to high, and cook until excess water evaporates and bottoms crisp up. Transfer potstickers to a plate and carefully wipe the skillet clean with a paper towel.
- Stir-fry the vegetables: Return the skillet to high heat and add the remaining 2 tablespoons of neutral oil. When the oil is hot, add broccoli and toss to coat. Cover and cook until broccoli turns bright green, about 2 minutes. Remove the lid, add sliced bell peppers and red onion, and stir-fry until vegetables are crisp-tender, approximately 2 to 3 minutes.
- Add cashews and combine: Stir in roasted salted cashews until incorporated. Return the cooked potstickers to the skillet and pour the prepared sauce over the entire mixture.
- Finish and serve: Toss everything together and cook just until the sauce comes to a boil and thickens, about 1 minute. Serve the potstickers and vegetable stir-fry immediately while hot.
Notes
- Use frozen mini potstickers for faster cooking and better skillet contact for crispiness.
- To add extra heat, increase sriracha according to taste.
- If preferred, swap pork potstickers for vegetable or chicken versions to suit dietary needs.
- The sauce can be prepared ahead of time and refrigerated for up to 2 days.
- Wiping the skillet between cooking potstickers and vegetables prevents burnt bits and ensures clean stir-fry flavors.
Keywords: potstickers, veggie stir-fry, pork dumplings, quick dinner, Asian stir fry, crispy dumplings, sesame sauce, easy weeknight meal