Potsticker & Veggie Stir-Fry

By Lunds & Byerlys

June 18, 2024

This flavorful, family-friendly meal is made easy with frozen potstickers.

SERVINGS

4

PREP TIME

30 min

COOK TIME

15 min

Ingredients

  • 12
    frozen chicken, pork or veggie potstickers
  • 1/2
    cup chicken stock or vegetable broth
  • 2
    tablespoons oyster sauce
  • 1
    tablespoon soy sauce
  • 1
    teaspoon cornstarch
  • 1
    tablespoon vegetable oil
  • 1
    8-ounce package sliced mushrooms
  • 1
    bunch scallions, sliced, whites and greens separated
  • 1
    red bell pepper, sliced
  • 4
    cups coarsely chopped napa cabbage
  • 1
    bag shredded carrots
  • 1
    tablespoon finely shopped ginger
  • 2
    cloves garlic, finely chopped
  • 1/4
    cup chopped raw peanuts

Directions

  1. 1

    Prepare potstickers according to the package directions. Set aside.

  2. 2

    Meanwhile, in a small bowl, mix broth, oyster sauce, soy sauce and cornstarch until smooth; set aside.

  3. 3

    In 14-inch wok or deep skillet, heat oil over medium-high heat.

  4. 4

    Cook mushrooms until brown, about 5 minutes.

  5. 5

    Add scallion whites and bell pepper. Cook 2 to 3 minutes until crisp tender, stirring occasionally.

  6. 6

    Stir in cabbage, carrots, ginger and garlic; cook, stirring just until cabbage starts to wilt, about 1 minute.

  7. 7

    Add the sauce and stir constantly (sauce will thicken.) Gently stir in the cooked potstickers until heated through. Top with scallion greens and peanuts to serve.

Inspired by the Potsticker & Vegetable Stir-Fry recipe from the September 2016 issue of Eating Well Magazine.

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