The Dish
We remixed the traditional take-out with this quick and easy 30 minute stir fry. Potstickers, dumplings, and all things dim-sum are an indulgent, every-so-often treat for me and my husband. When the schedules, stars, or — heck — life do not align for us to go out or order out for potstickers, we improvise at home. And, with a hearty boost of veggies, this dim-sum-like indulgence easily turns into a wholesome meal. The semi-homemade stir fry sauce is a tasty combination of low sodium soy sauce, rice vinegar, honey, and sesame oil, spiced with just a little kick of sriracha. The stir-fried veggies are a blend of the usual favorites; broccoli, carrots, bell peppers, celery, and mushrooms, awesomely seasoned with fresh garlic and ginger.
Hacking this Recipe
Feel free to use your favorite frozen stir fry veggie mix (unseasoned) to save time on prepping. Be sure to thoroughly drain the veggies, after the stir fry step, to remove any excess liquid from the pan before adding the sauce. If there is too much liquid in the pan, the sauce will dilute, and taste a little under-seasoned. For portioning, we averaged 4 potstickers per person.
Vegan Modification
Feel free to substitute the honey in the stir fry sauce recipe with agave. Also, vegetable and tofu potstickers (labeled as vegan) are a great substitution for the traditional chicken or vegetable ones used in this recipe.