Potstickers & Veggie Stir-Fry
10 months ago

Potsticker & Veggie Stir-Fry

This flavorful, family-friendly meal is made easy with frozen potstickers.

4 servings
Preparation time: 30 minutes


12 frozen chicken, pork or veggie potstickers
½ cup chicken or vegetable broth
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon cornstarch
1 tablespoon vegetable oil
1 (8-ounce) package sliced mushrooms
1 bunch scallions, sliced, whites and greens separated
1 red bell pepper, sliced
4 cups coarsely chopped napa cabbage
1 bag shredded carrots
1 tablespoon finely chopped ginger
2 cloves garlic, finely chopped
¼ cup chopped raw peanuts


  1. Prepare potstickers according to the package directions. Set aside.
  2. Meanwhile, in a small bowl, mix broth, oyster sauce, soy sauce and cornstarch until smooth; set aside.
  3. In 14-inch wok or deep skillet, heat oil over medium-high heat.
  4. Cook mushrooms until brown, about 5 minutes.
  5. Add scallion whites and bell pepper. Cook 2 to 3 minutes until crisp tender, stirring occasionally.
  6. Stir in cabbage, carrots, ginger and garlic; cook, stirring just until cabbage starts to wilt, about 1 minute.
  7. Add the sauce and stir constantly (sauce will thicken.) Gently stir in the cooked potstickers until heated through. Top with scallion greens and peanuts to serve.

Inspired by the Potsticker & Vegetable Stir-Fry recipe from the September 2016 issue of Eating Well Magazine.

Potsticker & Veggie Stir-Fry