Potsticker and Veggie Stir-Fry with Sesame Sriracha Sauce Recipe
This Potsticker and Veggie Stir-Fry recipe combines crispy pan-seared pork potstickers with a vibrant medley of stir-fried vegetables in a flavorful savory sauce. The dish is quick to prepare, featuring tender broccoli, colorful bell peppers, and red onion tossed with roasted cashews for a satisfying crunch. Perfect for a weeknight dinner, this recipe offers a harmonious balance of textures and bold Asian-inspired flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
Sauce
- 3 tablespoons (45 grams) soy sauce
- 3 tablespoons (45 grams) unseasoned rice vinegar
- 1 tablespoon (9 grams) grated fresh ginger
- 1 tablespoon (13 grams) toasted sesame oil
- 2 teaspoons cornstarch
- 2 teaspoons sriracha
- 1/2 teaspoon kosher salt
- 2 cloves garlic, grated
- 2 tablespoons (30 grams) water
Stir-Fry
- 1/4 cup (50 grams) neutral oil, divided
- 12 ounces (340 grams) frozen pork potstickers (mini size preferred)
- 1 stalk broccoli, crown cut into small florets and stem peeled and sliced 1/4-inch thick
- 1 small red bell pepper, sliced
- 1 small yellow bell pepper, sliced
- 1 small red onion, sliced 1/4-inch thick
- 1/2 cup (72 grams) roasted salted cashews
Instructions
- Prepare the sauce: In a small bowl, whisk together soy sauce, rice vinegar, grated fresh ginger, toasted sesame oil, cornstarch, sriracha, kosher salt, grated garlic, and 2 tablespoons of water until the mixture is smooth and well combined. Set the sauce aside for later use.
- Cook the potstickers: Heat a large heavy-duty skillet over medium-high heat and add 2 tablespoons of neutral oil. Once hot, place the frozen potstickers in the skillet, ensuring that each dumpling’s flat side is in contact with the pan. Cook until the bottoms begin to brown, about 1 to 2 minutes. Then, add 1/4 cup water, cover the skillet, and let the potstickers simmer until cooked through, approximately 3 minutes. Remove the lid, increase heat to high to evaporate excess water, crisping the potsticker bottoms further. Transfer potstickers to a plate and carefully wipe the skillet clean with a paper towel, as it will be hot.
- Stir-fry the vegetables: Return the skillet to high heat and add the remaining 2 tablespoons of oil. When hot, add broccoli florets and toss to coat evenly in oil. Cover and cook for about 2 minutes until the broccoli turns bright green. Remove the cover, then add the sliced red and yellow bell peppers and red onion. Stir-fry all vegetables together for 2 to 3 minutes until crisp-tender.
- Finish the stir-fry: Add the roasted salted cashews to the skillet and toss to combine. Return the cooked potstickers to the skillet and pour the prepared sauce over all ingredients. Toss everything together and cook just until the sauce comes to a boil and thickens, about 1 minute. Serve the potstickers and veggie stir-fry immediately for best texture and flavor.
Notes
- Using mini potstickers helps them cook evenly and crisp nicely.
- Be careful when wiping the skillet to avoid burns since the pan will be hot.
- You can substitute the neutral oil with vegetable or canola oil if needed.
- Adjust the amount of sriracha to control the dish’s spiciness.
- The recipe can be served with steamed rice or noodles for a fuller meal.
Keywords: potstickers, veggie stir-fry, pork dumplings, Asian recipe, quick dinner, sautéed vegetables, cashews, stir-fry sauce, sesame oil