Easy Potsticker Stir Fry with Fresh Veggies

Easy Potsticker Stir Fry delivers crispy, savory, and flavorful results every time. I’ve made this recipe dozens of times and know the secret to perfect texture. Crispy edges and fresh veggies make this a crowd-pleaser. Try it with my Easy Pineapple Chicken Rice for a complete meal. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Pineapple Chicken Rice for Quick Weeknight Dinner and Easy Slow Cooker Greek Chicken with Olives and Feta.

What You'll Need for Easy Potsticker Stir Fry with Fresh Veggies

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 package frozen potstickers (about 20 pieces)
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 1 cup baby spinach
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey
• Garlic and ginger for depth
• Soy sauce for umami
• Rice vinegar for brightness
• Sesame oil for aroma
• Honey for a touch of sweetness
• Optional: Sesame seeds
• Optional: Chopped green onions
• Optional: Cilantro

How to Make Easy Potsticker Stir Fry with Fresh Veggies

1. Step 1: Heat 1 tbsp of oil in a large non-stick wok or skillet over medium-high heat.
2. Step 2: Add the garlic and ginger, and sauté for 30 seconds until fragrant.
3. Step 3: Add the bell peppers and broccoli, and cook for 3–4 minutes until tender-crisp.
4. Step 4: Add the potstickers, and cook for 2–3 minutes until golden and crispy.
5. Step 5: Stir in the spinach and cook for 1–2 minutes until wilted.
6. Step 6: Add the soy sauce, rice vinegar, sesame oil, and honey. Toss to coat.
7. Step 7: Cook for 2–3 minutes longer until the sauce thickens and the potstickers are fully heated.
8. Step 8: Serve immediately, garnished with sesame seeds and green onions if desired.

Storing & Reheating Easy Potsticker Stir Fry with Fresh Veggies

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container for up to 3 days Make-ahead tip: Can be made up to 1 day in advance

Freezing Easy Potsticker Stir Fry with Fresh Veggies

Freeze in an airtight container for up to 2 months

How to Reheat Without Drying It Out

Oven: Reheat in a preheated oven at 350°F for 10–12 minutes Microwave: Reheat in the microwave for 1–2 minutes

Recipe Notes

• Chef tip: For extra crispiness, cook the potstickers in a hot wok without crowding the pan.
• Best substitution: You can use dumplings, egg rolls, or even frozen ravioli as a substitute.
• Make-ahead: This recipe works well as a make-ahead meal. Just reheat properly before serving.
• Scaling: Double or triple the recipe for larger gatherings or meal prep.
• Troubleshooting: If the potstickers are soggy, cook them in a single layer and avoid adding too much water.

Easy Potsticker Stir Fry with Fresh Veggies

⏱

Prep

10 min

🍳

Cook

20 min

⏳

Total

30 min

🍽

Serves

4 servings

Ingredients

Main Ingredients

• 1 package frozen potstickers (about 20 pieces)
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 1 cup baby spinach
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey

Seasonings

• Garlic and ginger for depth
• Soy sauce for umami
• Rice vinegar for brightness
• Sesame oil for aroma
• Honey for a touch of sweetness

Optional Toppings

• Sesame seeds
• Chopped green onions
• Cilantro

Instructions

1. Step 1: Heat 1 tbsp of oil in a large non-stick wok or skillet over medium-high heat.
2. Step 2: Add the garlic and ginger, and sauté for 30 seconds until fragrant.
3. Step 3: Add the bell peppers and broccoli, and cook for 3–4 minutes until tender-crisp.
4. Step 4: Add the potstickers, and cook for 2–3 minutes until golden and crispy.
5. Step 5: Stir in the spinach and cook for 1–2 minutes until wilted.
6. Step 6: Add the soy sauce, rice vinegar, sesame oil, and honey. Toss to coat.
7. Step 7: Cook for 2–3 minutes longer until the sauce thickens and the potstickers are fully heated.
8. Step 8: Serve immediately, garnished with sesame seeds and green onions if desired.

Notes

• Chef tip: For extra crispiness, cook the potstickers in a hot wok without crowding the pan.
• Best substitution: You can use dumplings, egg rolls, or even frozen ravioli as a substitute.
• Make-ahead: This recipe works well as a make-ahead meal. Just reheat properly before serving.
• Scaling: Double or triple the recipe for larger gatherings or meal prep.
• Troubleshooting: If the potstickers are soggy, cook them in a single layer and avoid adding too much water.

Storage

• Fridge: Store in an airtight container for up to 3 days
• Freezer: Freeze in an airtight container for up to 2 months
• Oven reheat: Reheat in a preheated oven at 350°F for 10–12 minutes
• Microwave reheat: Reheat in the microwave for 1–2 minutes
• Make ahead: Can be made up to 1 day in advance

Nutrition Per Serving

• Calories: 350
• Protein: 10g
• Fat: 15g
• Carbs: 30g
• Fiber: 4g
• Sugar: 5g
• Sodium: 800mg
• Cholesterol: 30mg
• Sat. Fat: 3g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Potsticker Stir Fry with Fresh Veggies FAQs

A Warm Final Note

I can’t wait for you to try Easy Potsticker Stir Fry with Fresh Veggies and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!