Ingredients:

  • 20 oz frozen potstickers (pork, chicken, or vegetable)
  • 2 tablespoons grapeseed or avocado oil
  • 1 large red bell pepper, thinly sliced
  • 1.5 cups snap peas, trimmed
  • 1 medium carrot, julienned
  • 3 green onions, whites and greens separated and chopped
  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon fresh ginger, grated
  • 3 cloves fresh garlic, minced
  • 1 teaspoon cornstarch
  • 1/2 teaspoon red pepper flakes

Instructions:

  1. Whisk the sauce. Combine the soy sauce, rice vinegar, honey, toasted sesame oil, ginger, garlic, cornstarch, and red pepper flakes in a small bowl until the honey and cornstarch are fully dissolved.
  2. Sear the potstickers. Heat the 2 tablespoons of oil in a large skillet over medium high heat and add the 20 oz of frozen potstickers in a single layer until the bottoms are pale gold. This usually takes about 2 to 3 minutes.
  3. Steam the centers. Carefully pour 1/4 cup of water into the pan and immediately cover with a lid until the water has completely evaporated. This takes about 5 to 6 minutes; the steam cooks the filling through.
  4. Crisp the bottoms. Remove the lid and continue to cook for 1 to 2 minutes until the bottoms are deep golden and shatter crisp. This step re crisps the dough after the steaming phase.
  5. Remove and set aside. Transfer the potstickers to a plate until you are ready to toss them back in. Keeping them in the pan while cooking veggies makes them soggy.
  6. Sauté the aromatics. In the same pan, add the white parts of the green onions until they become fragrant and translucent.
  7. Flash fry the vegetables. Add the sliced red bell pepper, julienned carrot, and snap peas, tossing over high heat until they are bright and crisp tender. Note: 3 to 4 minutes is usually enough to keep the crunch.
  8. Thicken the glaze. Give the sauce a quick re whisk and pour it over the vegetables until the liquid bubbles and turns glossy. The cornstarch activates almost instantly once it hits the heat.
  9. Combine and coat. Return the potstickers to the pan and toss gently until every piece is coated in the velvety sauce.
  10. Garnish and serve. Sprinkle the green parts of the onions over the top until the dish looks fresh and vibrant.