Ingredients
Scale
- 12 frozen or homemade potstickers
- 1 cup sliced bell peppers
- 1 cup julienned carrots
- 1 cup snap peas
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
- 2 teaspoons rice vinegar
- Sesame seeds and chopped scallions for garnish
Instructions
- Cook potstickers according to package or recipe instructions, then set aside.
- Heat sesame oil in a large skillet over medium-high heat.
- Add garlic and ginger, sauté for 30 seconds until fragrant.
- Stir in vegetables and cook until tender-crisp, about 3-4 minutes.
- Add cooked potstickers to the skillet.
- Pour soy sauce and rice vinegar over the mixture, tossing to combine and heat through for 2 minutes.
- Serve garnished with sesame seeds and scallions.
Notes
- Ensure potstickers are crispy before adding to the stir fry for the best texture.
- Adjust soy sauce for saltiness to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir Fry
- Cuisine: Asian
- Diet: Easy, Quick
Nutrition
- Serving Size: 1 plate
- Calories: 430 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 16g
- Cholesterol: 35mg
