Ingredients
Scale
- 10 store-bought or homemade potstickers
- 1 cup sliced bell peppers
- 1/2 cup chopped carrots
- 1/2 cup snap peas
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 2 teaspoons sesame seeds
- Chopped scallions for garnish
Instructions
- Cook potstickers according to package instructions until crispy and golden brown.
- In a large skillet or wok, heat sesame oil over medium-high heat.
- Add garlic and ginger; sauté for 30 seconds until fragrant.
- Add vegetables and stir-fry for 3-5 minutes until tender-crisp.
- Stir in soy sauce and cook for another minute.
- Arrange cooked potstickers on a serving plate atop the stir-fried vegetables.
- Sprinkle with sesame seeds and scallions before serving.
Notes
- You can use frozen or fresh potstickers for convenience.
- Adjust soy sauce and sesame oil to taste for more flavor.
- Add chili flakes or Sriracha for spice lovers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Asian
- Diet: Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 380 kcal Kcal
- Sugar: 7 g
- Sodium: 950 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 25 mg