Recipe courtesy of Molly Yeh
Potsticker + Veggie Stir-Fry
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 459
- Total Fat
- 35 g
- Saturated Fat
- 7 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 23 g
- Cholesterol
- 54 mg
- Sodium
- 741 mg
Molly and her girls could live on potstickers and they keep a steady supply of frozen ones in their freezer at all times for when hunger strikes. This is a super quick way to turn those potstickers into an entire meal and feel good about yourself with all the veggies youāre eating too!
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 459
- Total Fat
- 35 g
- Saturated Fat
- 7 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 23 g
- Cholesterol
- 54 mg
- Sodium
- 741 mg
Ingredients
Sauce:
Stir-Fry:
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Directions
- For the sauce: Whisk together the soy sauce, vinegar, ginger, sesame oil, cornstarch, sriracha, salt, garlic, and 2 tablespoons (30 grams) water in a small bowl until smooth. Set aside.
- For the stir-fry: Heat a large heavy-duty skillet over medium-high heat. Add 2 tablespoons of the oil. When the oil is hot, add the dumplings, making sure a flat side of each one touches the bottom of the skillet. Cook until the bottoms begin to brown, 1 to 2 minutes. Add 1/4 cup (60 grams) water, bring to a simmer and cover. Simmer until just cooked through, about 3 minutes. Uncover and increase the heat to high, then boil away any excess water and crisp the bottoms up a bit. Remove the potstickers to a plate and carefully wipe the skillet clean with a paper towel. (Itās hot!)
- Set the skillet over high heat and add the remaining 2 tablespoons oil. When the oil is hot, add the broccoli and toss to coat in the oil. Cover and cook until bright green, about 2 minutes. Uncover and add the bell peppers and onions. Stir-fry until all of the vegetables are crisp-tender, 2 to 3 minutes. Add the cashews and toss to incorporate. Add back the dumplings and pour the sauce over everything. Toss and cook just until the sauce boils and thickens, about a minute. Serve immediately.
