Ingredients
Scale
- 10–12 frozen potstickers or gyoza (do not thaw)
- 1/4 cup water
- 5–6 sliced white button mushrooms
- 1 cup broccoli florets
- 20 green beans, sliced in thirds
- 1 large carrot, sliced thin on a bias
- 1/4 cup diced onion
- 1 tbsp sesame oil
- 1 tbsp extra virgin olive oil
- sesame seeds for garnish
- sliced green onion for garnish
Sauce
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup rice wine vinegar
- 1 tbsp sugar or honey
- 1 tsp grated fresh ginger
- 1 tbsp cornstarch
- 1 tbsp cold water
Instructions
- Mix all sauce ingredients and set aside.
- Slice the carrot thin on a bias.
- Slice the mushrooms.
- Slice the green beans in thirds on a bias.
- Cut the broccoli into small florets.
- Heat olive oil and sesame oil in a skillet. Add frozen potstickers. Fry until bottoms brown.
- Add 2 tbsp water, cover, and cook for 3-4 minutes. Stir gently and cook uncovered until water dissolves and potstickers are cooked. Remove and set aside.
- Add 1 tbsp olive oil to the skillet. Cook mushrooms and onions until brown. Remove and set aside.
- Add 1 tsp sesame oil and broccoli to the skillet. Cook for 3-4 minutes. Remove and set aside.
- Add 1 tbsp olive oil to the skillet. Cook green beans and carrots for 3-4 minutes until al dente.
- Add back the cooked broccoli, mushrooms, and onions to the skillet with green beans and carrots.
- Add the cooked potstickers. Stir in sauce and cook until thickened.
- Serve with rice. Garnish with sesame seeds and green onions.
Notes
- Use frozen potstickers for best texture.
- Adjust sauce sweetness with sugar or honey to taste.
- Cook vegetables al dente for crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Meal
- Method: Stir-Fry
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 15mg