Ingredients
Scale
- 12 frozen potstickers
- 1 cup sliced bell peppers
- 1 cup sliced carrots
- 1 cup snap peas
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp honey or sugar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- Sesame seeds and chopped green onions for garnish
Instructions
- Cook potstickers according to package instructions until crispy, then set aside.
- In a large skillet or wok, heat sesame oil over medium-high heat.
- Add garlic and ginger, sauté for 30 seconds until fragrant.
- Stir in bell peppers, carrots, and snap peas, cooking for 3-5 minutes until tender-crisp.
- Reduce heat to medium, add soy sauce and honey, then toss in cooked potstickers to coat with sauce.
- Cook an additional 2 minutes to meld flavors, then remove from heat.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
- Use fresh or frozen vegetables based on preference.
- Adjust soy sauce for saltiness.
- For extra flavor, add a splash of rice vinegar or chili flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Asian-inspired
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 20mg