Ingredients
Scale
18–24 count Frozen Potstickers (pork, chicken, or veggie)
2 tablespoons Vegetable or Canola Oil
2 cups Broccoli Florets
1 cup Carrots, julienned or thinly sliced rounds
1 medium Bell Pepper, sliced into thin strips
1 cup Snap Peas or Snow Peas, trimmed
1/2 cup Baby Corn, canned, drained and rinsed
1/4 cup Low-Sodium Soy Sauce
2 tablespoons Honey or Maple Syrup
1 tablespoon Rice Vinegar
1 teaspoon Sesame Oil
1 tablespoon Fresh Ginger, minced or grated
2 cloves Garlic, minced
1 tablespoon Cornstarch
2 tablespoons Water or Chicken Broth
1 teaspoon Sesame Seeds, toasted
2 tablespoons Green Onions, sliced
Instructions
- Prep your ingredients: Chop all vegetables, mince garlic and ginger, and whisk together sauce ingredients in a bowl
- Heat 1 tablespoon of oil in a skillet over medium-high heat and cook potstickers until golden brown for 2-3 minutes
- Add 1/4 cup of water to steam potstickers by covering the pan and cooking for 5-7 minutes
- Remove the potstickers and add remaining oil to the skillet, increasing heat and stir-frying broccoli and carrots for 3-4 minutes
- Add bell pepper, snap peas, and baby corn; stir-fry for another 2-3 minutes until bright and crisp-tender
- Return the potstickers, pour the sauce over, and add the cornstarch slurry, stirring until the sauce thickens
- Garnish with sesame seeds and green onions, then serve immediately
Notes
For a gluten-free option, use tamari instead of soy sauce.
Optional: Add additional protein such as chicken, shrimp, or tofu.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stir Fry
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 5 g
- Protein: 19 g
- Cholesterol: 20 mg