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Potsticker & Veggie Stir FryPotsticker & Veggie Stir Fry
Potsticker & Veggie Stir Fry
Potsticker & Veggie Stir Fry
This flavorful, family-friendly meal is made easy with frozen potstickers.
Inspired by the Potsticker & Vegetable Stir-Fry recipe, Eating Well Magazine., September 2016
Inspired by the Potsticker & Vegetable Stir-Fry recipe, Eating Well Magazine., September 2016
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Potsticker & Veggie Stir Fry
Potsticker & Veggie Stir Fry
Prep Time10 Minutes
Servings4
Cook Time20 Minutes
Ingredients
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
Directions
  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.
10 minutes
Prep Time
20 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
12 frozen chicken, pork or veggie potstickers
Chung's Chicken Potstickers
Chung's Chicken Potstickers, 9.5 Ounce
$4.99$0.53/oz
½ cup chicken or vegetable broth
Our Family Chicken Broth
Our Family Chicken Broth, 32 Ounce
$2.99$0.09/oz
2 tablespoons oyster sauce
Ka-Me Oyster Sauce
Ka-Me Oyster Sauce, 7 Ounce
$4.99$0.71/oz
1 tablespoon soy sauce
Kikkoman Soy Sauce
Kikkoman Soy Sauce, 5 Ounce
$2.19$0.44/oz
1 teaspoon cornstarch
Clabber Girl Corn Starch
Clabber Girl Corn Starch, 12 Ounce
$3.29$0.27/oz
1 tablespoon vegetable oil
Wesson Vegetable Oil
Wesson Vegetable Oil, 24 Ounce
2/$6 Deal
$3.00 was $3.49$0.13/oz
1 (8-ounce) package sliced mushrooms
L&B Mushrooms & Onions
L&B Mushrooms & Onions, 12 Ounce
$7.99$0.67/oz
1 bunch scallions, sliced, whites and greens separated
Green Onions Bunched
Green Onions Bunched, 1 Each
$1.49
1 red bell pepper, sliced
Premium Red Bell Peppers
Premium Red Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
4 cups coarsely chopped napa cabbage
Napa Cabbage
Napa Cabbage, 2.5 Pound
$9.98 avg/ea$3.99/lb
1 bag shredded carrots
Bolthouse Farms Matchstix Carrots
Bolthouse Farms Matchstix Carrots, 10 Ounce
$2.49$0.25/oz
1 tablespoon finely chopped ginger
Ginger Root
Ginger Root, 1 Pound
$6.99/lb$6.99/lb
2 cloves garlic, finely chopped
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
¼ cup chopped raw peanuts
Gurley's Raw Spanish Peanuts
Gurley's Raw Spanish Peanuts, 8 Ounce
$3.39$0.42/oz

Directions

  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.