Ingredients
Scale
- 12 potstickers (store-bought or homemade)
- 1 bell pepper, sliced
- 1 cup snap peas
- 1 small Carrot, julienned
- 2 green onions, chopped
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp ginger, grated
- Sesame seeds for garnish
Instructions
- In a large skillet, heat sesame oil over medium-high heat.
- Add potstickers and cook until golden brown on the bottom, about 3-4 minutes.
- Add garlic and ginger, cooking for another 30 seconds.
- Add bell pepper, snap peas, and carrots, stir-frying for 3-4 minutes until veggies are tender-crisp.
- Pour in soy sauce and cook for an additional 2 minutes, tossing to coat everything evenly.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
- Use frozen or homemade potstickers for best results.
- Adjust soy sauce for saltiness taste.
- Serve hot, optionally over steamed rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Asian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg