Ingredients
Scale
- 12 frozen potstickers
- 1 bell pepper, sliced
- 1 cup snap peas
- 2 carrots, sliced
- 3 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons oil for sautéing
Instructions
- In a pan, heat oil over medium heat.
- Add potstickers and cook until crispy on both sides.
- Remove potstickers and set aside.
- In the same pan, add more oil if needed and sauté bell peppers, snap peas, and carrots until tender.
- Add soy sauce, minced garlic, and ginger, stirring well to combine.
- Return potstickers to the pan and toss everything together.
- Serve hot and enjoy!
Notes
Use frozen potstickers straight from the bag. Pre-sliced or shredded vegetables save chopping time. Store leftovers for up to three days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg