Potsticker Stir-Fry

  • 2 T. olive oil, divided
  • ½ sweet onion, sliced thin
  • 1 red bell pepper, coarsely chopped
  • ½ c. coarsely shredded carrots
  • ⅓ c. shelled edamame
  • 1 c. thinly sliced napa cabbage
  • 1 garlic clove, minced
  • 1 pkg. frozen potstickers - aka gyoza (about 20)
  • ⅓ c. hoisin sauce
  • ½ c. soy sauce
  • 1 tsp. toasted sesame oil

Heat 1 tablespoon of the olive oil in a large, deep sauté pan over medium heat. Add the sliced onion and pepper; cook for 2-3 minutes. Add the shredded carrots, edamame, cabbage, and garlic; continue to cook for 3 minutes. Keep warm while you cook the potstickers.

In another large pan, add the other tablespoon of olive oil and heat over medium-high heat. Add the frozen potstickers to the pan with the folded side facing up. Sauté for 2-3 minutes, then add 4 tablespoons of water, turn the heat to medium and cover the pan. Let the potstickers cook for 5 minutes or until the liquid is mostly absorbed and the bottoms of the potstickers are lightly browned.

While the potstickers cook, mix together the hoisin, soy sauce, and toasted sesame oil in a small bowl. Add this to the vegetable mixture and let it simmer while the potstickers finish cooking. Once the potstickers are done, add them to the vegetable pan and toss well. Serve immediately.

  • Yields: 2-3 servings
  • Preparation Time: 30 minutes
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