Potstickers & Veggie Stir-Fry
11 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.