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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.

Source: EatingWell Magazine, September/October 2016


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Whisk water, Shao Hsing (or sherry), oyster sauce, soy sauce and cornstarch in a small bowl until smooth. Place near the stove.

  • Prepare potstickers according to the pan-fry directions on the package. Transfer to a plate.

  • 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 Facts

3 potstickers & 1 cup vegetables
231 calories; protein 10.9g; carbohydrates 26.2g; dietary fiber 4.8g; sugars 5.4g; fat 9.1g; saturated fat 0.8g; cholesterol 10.7mg; vitamin a iu 2261.4IU; vitamin c 77.2mg; folate 92mcg; calcium 82.1mg; iron 2.1mg; magnesium 31.6mg; potassium 562.1mg; sodium 661.9mg; thiamin 0.2mg.

1 starch, 2 vegetable,1 lean meat, 1 1/2 fat