I don’t know about all of you but I’m a huge fan of potstickers. They’re light, the crinkled pasta exterior holds onto sauce in a perfect way, and the warm fillings are always the perfect savory bite. I had an ephipany of an idea a few weeks back to toss my favorite potstickers in with stir-fry vegetables to make it a full, hearty meal. It turned out to be a genius move (if I do say so myself!). I tossed it all in a homemade sticky Asian inspired sauce to finish it off. So today I’m sharing this new recipe – Sesame Hoisin Potsticker Stirfry.
A few things about this recipe to note. First, you can use ANY type of filled dumplings. Vegetable, pork, chicken, shrimp…they’ll all work nicely for this dish so the decision is yours. You can also make your own or use your favorite brand of frozen dumplings for a quicker meal. If you do choose to make your own, may I suggest BTP’s easy recipe for Chicken and Scallion Dumplings !?
The other recipe tip I want to bestow upon you today is that this week’s recipes are lined up so that you can share the vegetables between the two. It will help you to menu plan for the week! This stir-fry calls for quite a few vegetables and you won’t be able to use them all up in just this one entree. So, if you put aside your leftover shredded carrots, mushrooms and broccoli florets you’ll be able to use them for Thursday’s Pasta Primavera Stuffed Shells. You’ll just have to come back to the site then to get the recipe and see the mouthwatering photos of that crowd-pleasing recipe.
Are you ready to Wok and Roll? (had to say it)…on to the recipe.
…all for the love of the dish
- 1 bell pepper
- 1/2 sweet onion sliced
- 1/2 cup shredded carrots
- 2/3 cup sliced mushrooms
- 2/3 cup sugar snap peas
- 2/3 cup broccoli florets
- 1 cup chopped asparagus
- 1 pkg of frozen gyoza (filling of your choice) OR about 20 of my chicken gyoza (recipe link in blog post)
- 2 tbsp olive oil
- 1 garlic clove, minced
- 1/3 cup low sodium hoisin sauce
- 1/2 cup low sodium soy sauce
- Juice from half lime
- 1 tsp sesame oil
- 1/2 tsp each salt and pepper
- Garnish -sesame seeds and scallions (optional)
- Wash, dry and cut all vegetables (I cheated and bought pre-shredded carrots and sliced mushrooms).
- Heat 1 tbsp olive oil in large deep sauté pan over medium heat.
- Add sliced onion, peppers and mushrooms first and cook for 2-3 minutes. Add broccoli florets, snap peas and asparagus and continue to cook for 5 minutes. Lastly add in shredded carrots and minced garlic and cook for another 1-2 minutes.
- Turn heat to low for the veggies while gyoza cook.
- In another large pan, add 1 tbsp oil over medium/high heat. Add (frozen) gyoza to pan with folded side facing up. IF you are going to use the homemade kind, do not steam first, add your dumplings after folding to the pan folded side facing up and follow the same instructions here as for frozen.
- Sauté for 2-3 minutes, then add 4 tbsp water, turn heat to medium and cover the pan. Let cook for 5 minutes or until liquid is mostly absorbed and the bottoms of the gyoza are lightly browned.
- While gyoza cook mix together hoisin, soy sauce, sesame oil and lime juice in a small bowl. Add this to the vegetables mixture and let it simmer while gyoza finish.
- Once gyoza are done add them to the vegetable pan and toss well.
- Plate the dish and garnish with sesame seeds and scallions (optional)