Potsticker & Vegetable Stir-Fry

Potsticker & Vegetable Stir-Fry

2 Reviews
From: EatingWell Magazine, September/October 2016

Turning frozen potstickers into a complete meal is easy when you add them to a vegetable stir-fry in this healthy dinner recipe. Customize based on what's in your fridge—carrots, broccoli and mushrooms are all great choices. Keep it vegetarian with vegetable potstickers or try shrimp or chicken for some additional protein.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 6 tablespoons water
  • 2 tablespoons Shao Hsing rice wine or dry sherry (see Tip)
  • 2 tablespoons oyster sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon cornstarch
  • 12 frozen potstickers
  • 1 tablespoon canola oil
  • 1 8-ounce package sliced mushrooms
  • 1 bunch scallions, sliced, whites and greens separated
  • 1 medium red bell pepper, sliced
  • 4 cups coarsely chopped napa cabbage
  • 2 cups snap peas, trimmed and halved lengthwise
  • 1 tablespoon finely chopped fresh ginger
  • 2 cloves garlic, finely chopped

Preparation

  • Active

  • Ready In

  1. Whisk water, Shao Hsing (or sherry), oyster sauce, soy sauce and cornstarch in a small bowl until smooth. Place near the stove.
  2. Prepare potstickers according to the pan-fry directions on the package. Transfer to a plate.
  3. Meanwhile, heat oil in a 14-inch flat-bottom wok over medium-high heat. Add mushrooms and cook, stirring occasionally, until brown, 4 to 6 minutes. Add scallion whites and bell pepper; cook, stirring occasionally, until the bell pepper is crisp-tender, 2 to 3 minutes. Stir in cabbage, snap peas, ginger and garlic; cook, stirring, just until the peas are bright green and the cabbage starts to wilt, about 1 minute. Stir the sauce and add to the wok along with the potstickers; simmer, gently stirring, for 1 minute. Serve topped with scallion greens.
  • Shao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking to flavor sauces, marinades and stir-fries. Look for it in Asian specialty markets or with other Asian ingredients in large supermarkets. In a pinch, dry sherry is a good substitute.
  • Potstickers: Look for a brand that has 600 mg or less of sodium per serving. Our Favorites: Annie Chun's (chicken & vegetable) and Chef One (vegetable)

Nutrition information

  • Serving size: 3 potstickers & 1 cup vegetables
  • Per serving: 231 calories; 9 g fat(1 g sat); 5 g fiber; 26 g carbohydrates; 11 g protein; 92 mcg folate; 11 mg cholesterol; 5 g sugars; 0 g added sugars; 2,261 IU vitamin A; 77 mg vitamin C; 82 mg calcium; 2 mg iron; 662 mg sodium; 562 mg potassium
  • Nutrition Bonus: Vitamin C (128% daily value), Vitamin A (45% dv), Folate (23% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 2 vegetable,1 lean meat, 1½ fat

Reviews 2

June 15, 2017
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By: c o b
This was pretty good. I used a pre-chopped coleslaw mix to save on time and ended up really liking the end texture of the smaller pieces, finding it to eat almost like rice.
September 13, 2016
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By: aunrey
I made this for my husband and it was a keeper !