Potsticker Stir Fry is a quick umami dinner made with crispy dumplings, fresh vegetables, and a savory ginger soy sauce.

Scale

10–12 frozen potstickers

¼ cup water

4–5 white button mushrooms, sliced

1 cup broccoli florets

20 green beans, sliced into thirds

1 large carrot, sliced thin on a bias

¼ cup small diced onion

1 tablespoon sesame oil

1 tablespoon extra virgin olive oil

Sesame seeds

Green onions

¼ cup reduced-sodium soy sauce

¼ cup rice wine vinegar

1 tablespoon sugar or honey

1 teaspoon grated fresh ginger

1 tablespoon cornstarch

1 tablespoon cold water

1. Whisk cold water and cornstarch. Add soy sauce, vinegar, sugar, and ginger.

2. Slice all vegetables evenly.

3. Heat oils and cook frozen potstickers until browned. Steam briefly and remove.

4. Cook mushrooms and onion. Remove.

5. Cook broccoli. Remove.

6. Cook green beans and carrots. Add all vegetables back.

7. Return potstickers. Add sauce. Stir gently until thickened.

8. Garnish with sesame seeds and green onions. Serve with rice.

Cook vegetables in batches for best texture.

Serve immediately for crisp potstickers.