Potsticker Stir Fry
My favorite shortcut dinner! Today we’re making potsticker stir fry – all in one pan, packed with colorful veggies and a quick and easy homemade sauce. It gives takeout vibes and home, and the whole thing comes together in about 25 minutes.
Why You’ll Love This Recipe:Â
- Everything cooks in one pan for easy cleanup – busy weeknight approved
- A great way to turn frozen potstickers into a full dinner
- Packed with colorful vegetables and savory flavor
- Easy to customize with different veggies, sauces, or dumplings, depending on what you’ve got
- Gives takeout-at-home vibes and it’s super fun!
What You’ll Need
Frozen potstickers keep this dinner quick and easy while still making it feel a little more fun than the usual weeknight stir fry.
The vegetables are a colorful mix of bell peppers, broccoli, carrots, snap peas, and onion for plenty of crunch and texture.
Everything gets tossed in a simple sauce made with soy sauce, sesame oil, garlic, and rice vinegar before being topped with sesame seeds and green onions right before serving.
How To Make Potsticker Stir Fry
This one’s so easy! We’re cooking the potstickers first – I like to fry mine – then everything gets tossed together in one pan. No fuss, no extra dishes to wash.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for 2–3 days.
The vegetables may soften a little as they sit, but the flavors still reheat really well for an easy lunch or quick dinner the next day.
Swaps & Variations
You can use any style of frozen potstickers including chicken, pork, shrimp, or vegetable.
The vegetables are easy to switch up too. Try mushrooms, cabbage, bok choy, zucchini, edamame, green beans, or whatever needs using up in the fridge.
For the sauce, you can keep it simple with soy sauce or switch things up with teriyaki sauce, hoisin sauce, chili crisp, sweet chili sauce, or even a little peanut sauce for a different flavor.
If you like spicy stir fries, add sriracha, chili oil, or red pepper flakes before serving.
You can also turn this into more of a noodle bowl by tossing everything with cooked ramen noodles, rice noodles, or lo mein noodles at the end.
Serving Ideas
This potsticker stir fry is perfect for an easy homemade takeout night.
Serve it with fried rice, noodles, edamame, spring rolls, cucumber salad, or extra dumplings on the side for the full takeout-style dinner experience.
It’s also really good topped with chili crisp, extra green onions, sriracha, or a drizzle of spicy mayo right before serving.
Potsticker Stir Fry
Ingredients
- 16 frozen potstickers
- 2 tbsp vegetable oil
- 1 onion sliced
- 1 orange bell pepper sliced
- 1 red bell pepper sliced
- 1 carrot julienned
- 2 cups broccoli florets
- 1 cup snap peas
- 1 tbsp garlic minced
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 3 tbsp soy sauce
- 1 tbsp sesame seeds for topping
- 2 tbsp scallions chopped, for topping
Instructions
- Cook the potstickers according to the package directions. I like to pan fry mine for the best texture.
- While the potstickers cook, heat the oil in a large skillet over medium-high heat. Add the onions and cook for about 3 minutes, stirring occasionally.
- Add the bell peppers, carrots, broccoli, and snap peas. Cook for about 5 minutes, stirring often, until the vegetables are tender but still have a little crunch.
- Stir in the garlic, sesame oil, rice vinegar, and soy sauce. Cook for another minute.
- Add the cooked potstickers back into the skillet and gently toss everything together for a few minutes until warmed through.
- Top with sesame seeds and green onions if using, then serve warm.
Tried this one? You can leave a review and rating below!