Ingredients
Scale
- 1 tablespoon sesame oil
- 1 pound frozen potstickers (chicken or vegetable)
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1/2 cup sliced snow peas
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 1/4 cup water
- Optional: Sesame seeds and chopped green onions for garnish
Instructions
- Heat sesame oil in a large skillet or wok over medium-high heat. Add frozen potstickers and cook according to package directions, flipping occasionally, until golden brown and crispy. Remove potstickers from skillet and set aside.
- Add bell peppers, broccoli, carrots, and snow peas to the skillet. Stir-fry for 5-7 minutes, or until vegetables are tender-crisp.
- Add minced garlic and ginger to the skillet and stir-fry for 1 minute more, until fragrant.
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, cornstarch, and water. Pour sauce over the vegetables in the skillet.
- Bring the sauce to a simmer and cook for 1-2 minutes, or until thickened.
- Return the cooked potstickers to the skillet and toss to coat with the sauce and vegetables. Heat through.
- Garnish with sesame seeds and chopped green onions, if desired. Serve immediately.
Notes
Serve over rice or noodles for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can substitute any vegetables you like in this stir-fry. For a spicier dish, add a pinch of red pepper flakes to the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg