Potsticker Vegetable Stir Fry

5 from 4 votes

This quick and easy Potsticker Stir Fry recipe is loaded with fresh veggies, vegan potstickers, and a simple stir fry sauce tossed together in one pan in under 30 minutes for an easy weeknight meal!

Prep Time10

Cook Time20

Course: Entrees

Cuisine: Asian

Diet: Diabetic, Vegan, Vegetarian

Servings:

Calories: 134kcal

Author: Kathy Carmichael

Ingredients

1 bag Frozen Vegan Potstickers Also called gyozas, or dumplings (12 pieces)
16 ounces sliced mushrooms I used baby portobello mushrooms
2 crowns broccoli cut into equal sized florets
2 cups white cabbage chopped or shredded
2 cups red cabbage chopped or shredded
1 bunch green onions sliced thin
2 heads bok choy chopped

Stir Fry Sauce

3 Tablespoons water
1 teaspoon cornstarch
3 cloves garlic minced
1 inch fresh ginger, minced
2 Tablespoons soy sauce I used low sodium
2 Tablespoons Hoisin sauce
2 Tablespoons rice wine vinegar

Instructions

How to Cook Frozen Potstickers

For this one-pot potsticker stir fry recipe, begin by heating the wok to medium-high.
Instead of adding oil to the pan, toss the frozen potstickers in a bit of water to dampen them, or add a teaspoon of water to the wok after adding the frozen gyozas.
Place a top over the potstickers to allow them to steam, moving them frequently in the pan to avoid burning. This takes about 5 minutes.
Remove the cooked potstickers from the pan and temporarily place them on a plate while you stir-fry the vegetables.

Stir Fry Sauce

Add the cornstarch to the water and whisk together until the cornstarch dissolves.
In a small saucepan over medium-low heat, stir the other ingredients.
Then, add the cornstarch mixture. Stir as it heats. The mixture will thicken in a few minutes.

Wok Stir Frying the Vegetables

Return the wok to the stovetop on medium-high heat.
Begin with the mushrooms and onions and cook until the onions are translucent and the mushrooms are brown.
Add the broccoli and cook for approximately 5 minutes, stirring with a wooden spoon, until it turns a deep dark green.
Next, add the cabbages and bok choy.
As soon as the cabbages and bok choy reach the heat, they wilt quickly.
Add the cooked potstickers back into the wok and stir to reheat.
Turn the heat off, and drizzle the stir-fry sauce into the wok.
Toss into the fried vegetable and potsticker mixture.

Video

Notes

Splashing a little water on the frozen dumplings before or while they are cooking helps to gently separate them and prevent them from sticking to the wok.

Choose a large skillet cover to steam the frozen potstickers in the wok. You do not need to cover the entire wok, only the cooking gyozas.

Please don't cook the vegetables in the sauce. To prevent soggy vegetables, always add the stir-fry sauce last and sparingly.

Remove the potstickers after they are cooked to prevent overcooking and break them when stir-frying the vegetables.

Nutrition