Ingredients
Scale
- 1 package frozen potstickers
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 carrots, sliced
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Sesame seeds and chopped green onions for garnish
Instructions
- Heat vegetable oil in a large skillet over medium heat. Add potstickers and cook until golden brown, about 3-4 minutes per side. Remove and set aside.
- In the same skillet, add garlic, bell peppers, snap peas, and carrots. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Return potstickers to the skillet. Mix soy sauce, oyster sauce (if using), and sesame oil, then pour over the stir fry. Toss gently to coat all ingredients.
- Cook for another 2 minutes until heated through. Garnish with sesame seeds and green onions. Serve hot.
Notes
- For extra flavor, add crushed red pepper flakes or a drizzle of sriracha.
- Use fresh or frozen vegetables for convenience.
- Best served immediately with steamed rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Asian
- Diet: Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1/4 of dish
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg