Potsticker Stir Fry

FOR THE SAUCE:

2 tablespoons rice vinegar

2 tablespoons soy sauce

2 tablespoons water

1 teaspoon cornstarch

1 teaspoon honey

1/2 teaspoon sesame seed oil

FOR THE STIR FRY:

1 lb frozen potstickers or gyoza of your choice, unthawed

3 teaspoons vegetable oil, divided

1/4 cup water

8 oz cremini or button mushrooms, sliced

salt and pepper to taste

8 oz asparagus (about 1/2 bunch), cut into 1” pieces

2 carrots, peeled and cut into ovals

1 tablespoon ginger paste

2 scallions, chopped

PREPARATION

Whisk together sauce ingredients and set aside.

Heat 2 teaspoons vegetable oil in large skillet, wok, or stockpot over medium-high. Add potstickers folded side up. Cook for 3 minutes, unmoved, until browned on bottoms.

Slowly pour in water and add lid. Cook in water for 3 more minutes. Remove potstickers from pan and set aside in large bowl.

In same pan heat half teaspoon oil over medium-high and add mushrooms. Season with salt and pepper and cook for 5 minutes. Add mushrooms to bowl with potstickers.

In same pan add remaining oil and heat over medium-high. Add asparagus and carrot and cook for 2-3 minutes or until tender. Add ginger and cook for 1 minute. Add salt to taste. Turn off heat.

Add sauce, potstickers, and mushrooms to pan and stir well. Let sit in pan for 1 minute. Stir in green onions and serve piping hot.

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