The Dish 

We remixed the traditional take-out with this quick and easy 30 minute stir fry. Potstickers, dumplings, and all things dim-sum are an indulgent, every-so-often treat for me and my husband. When the schedules, stars, or — heck — life do not align for us to go out or order out for potstickers, we improvise at home. And, with a hearty boost of veggies, this dim-sum-like indulgence easily turns into a wholesome meal. The semi-homemade stir fry sauce is a tasty combination of low sodium soy sauce, rice vinegar, honey, and sesame oil, spiced with just a little kick of sriracha. The stir-fried veggies are a blend of the usual favorites; broccoli, carrots, bell peppers, celery, and mushrooms, awesomely seasoned with fresh garlic and ginger. 

Hacking this Recipe

Feel free to use your favorite frozen stir fry veggie mix (unseasoned) to save time on prepping. Be sure to thoroughly drain the veggies, after the stir fry step, to remove any excess liquid from the pan before adding the sauce. If there is too much liquid in the pan, the sauce will dilute, and taste a little under-seasoned. For portioning, we averaged 4 potstickers per person. 

Vegan Modification 

Feel free to substitute the honey in the stir fry sauce recipe with agave. Also, vegetable and tofu potstickers (labeled as vegan) are a great substitution for the traditional chicken or vegetable ones used in this recipe.

Ingredients - Stir Fry Sauce

US CustomaryMetric

• 2 Tbsp.30 mLlow sodium soy sauce
• 1 Tbsp.15 mLrice vinegar
• 2 Tbsp.30 mLhoney
• 1 Tbsp.15 mLsesame oil
• 2 tsp.10 mLsriracha

Preparation Instructions - Stir Fry Sauce

• radio_button_unchecked Place soy sauce, rice vinegar, honey, sesame oil, and sriracha in a medium bowl and whisk to combine. Refrigerate the stir fry sauce until ready to cook.

Ingredients - Potsticker and Vegetable Stir Fry

• ¼ cup60 mLolive oildivided
• 8 ½ oz.240 gfrozen vegetable or chicken potstickers
• 2 cup150 gbroccoli florets
• ½ cup50 gcarrotspeeled, halved, and sliced
• ½ cup60 gred bell peppersdiced
• ½ cup45 gceleryhalved and sliced
• 1 ½ cup180 gmixed mushroomssliced
• 2 Tbsp.18 ggarlicpeeled and minced
• 1 ½ Tbsp.15 ggingerpeeled and minced

Preparation Instructions - Potsticker and Vegetable Stir Fry

• radio_button_unchecked Heat 2 tbsp of olive oil in a large skillet or wok over medium-high heat. Once the oil is hot, carefully add the frozen potstickers to the pan, and cook until golden brown, turning the potstickers frequently for even browning, approx. 4–6 minutes.
• radio_button_unchecked Remove the potstickers from the pan and set aside on a paper towel lined plate.
• radio_button_unchecked Add the remaining 2 tbsp of oil to the pan and return to medium-high heat. Add the broccoli, carrots, pepper, celery, and mushrooms, and stir fry until tender-crisp, about 4–6 minutes.
• radio_button_unchecked Drain any excess liquid from the pan, using a fine mesh strainer, and return the veggies to the pan. Add the garlic, ginger, and stir fry sauce. Stir to combine and bring to a low simmer. Stirring occasionally, cook for 1–2 minutes.
• radio_button_unchecked Return the potstickers to the pan, gently stir to combine, and cook for an additional 1 minute, just to reheat the potstickers and coat in the sauce.
• radio_button_unchecked Divide the stir fry between plates and serve.