Molly Yeh’s Potsticker Stir Fry | Girl Meets Farm | Food Network

Molly and her girls could live on potstickers, and they keep a steady supply of frozen ones in their freezer at all times for when hunger strikes. This is a super quick way to turn those potstickers into an entire meal and feel good about yourself with all the veggies you’re eating too!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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Potsticker + Veggie Stir-Fry
Recipe courtesy of Molly Yeh
Level: Easy
Total: 40 min
Active: 40 min
Yield: 4 servings

Ingredients

Sauce:
3 tablespoons (45 grams) soy sauce
3 tablespoons (45 grams) unseasoned rice vinegar
1 tablespoon (9 grams) grated fresh ginger
1 tablespoon (13 grams) toasted sesame oil
2 teaspoons cornstarch
2 teaspoons sriracha
1/2 teaspoon kosher salt
2 cloves garlic, grated

Stir-Fry:
1/4 cup (50 grams) neutral oil
12 ounces (340 grams) frozen pork potstickers, Molly likes the minis
1 stalk broccoli, crown cut into small florets and stem peeled and sliced 1/4-inch thick
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
1 small red onion, sliced 1/4-inch thick
1/2 cup (72 grams) roasted salted cashews

Directions

For the sauce: Whisk together the soy sauce, vinegar, ginger, sesame oil, cornstarch, sriracha, salt, garlic, and 2 tablespoons (30 grams) water in a small bowl until smooth. Set aside.

For the stir-fry: Heat a large heavy-duty skillet over medium-high heat. Add 2 tablespoons of the oil. When the oil is hot, add the dumplings, making sure a flat side of each one touches the bottom of the skillet. Cook until the bottoms begin to brown, 1 to 2 minutes. Add 1/4 cup (60 grams) water, bring to a simmer and cover. Simmer until just cooked through, about 3 minutes. Uncover and increase the heat to high, then boil away any excess water and crisp the bottoms up a bit. Remove the potstickers to a plate and carefully wipe the skillet clean with a paper towel. (It’s hot!)

Set the skillet over high heat and add the remaining 2 tablespoons oil. When the oil is hot, add the broccoli and toss to coat in the oil. Cover and cook until bright green, about 2 minutes. Uncover and add the bell peppers and onions. Stir-fry until all of the vegetables are crisp-tender, 2 to 3 minutes. Add the cashews and toss to incorporate. Add back the dumplings and pour the sauce over everything. Toss and cook just until the sauce boils and thickens, about a minute. Serve immediately.

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Molly Yeh’s Potsticker Stir Fry | Girl Meets Farm | Food Network


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