Dumpling Stir Fry Veggies Garlic (Printable)

Tender dumplings and colorful vegetables in a savory garlic glaze—ready in 30 minutes.

# What You Need:

→ Dumplings

01 - 20 frozen or fresh vegetarian dumplings (potstickers or gyoza)

→ Vegetables

02 - 1 cup broccoli florets
03 - 1 red bell pepper, sliced
04 - 1 medium carrot, julienned
05 - 1 cup sugar snap peas, trimmed
06 - 2 green onions, sliced
07 - 2 tablespoons vegetable oil

→ Garlic Sauce

08 - 4 cloves garlic, minced
09 - 2 tablespoons soy sauce
10 - 1 tablespoon oyster sauce (vegetarian if needed)
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon honey or maple syrup
13 - 1 teaspoon sesame oil
14 - 1/4 cup water
15 - 1 teaspoon cornstarch

→ Garnish

16 - 1 tablespoon toasted sesame seeds
17 - Fresh cilantro or scallions, chopped (optional)

# How-To:

01 - Whisk together garlic, soy sauce, oyster sauce, rice vinegar, honey, sesame oil, water, and cornstarch in a small bowl until cornstarch is completely dissolved. Set aside.
02 - Prepare dumplings according to package instructions—steam, boil, or pan-fry until cooked through. Remove from heat and set aside.
03 - Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
04 - Add broccoli florets, bell pepper, carrot, and sugar snap peas to the hot pan. Stir-fry for 3–4 minutes until vegetables are crisp-tender.
05 - Add minced garlic and stir constantly for 30 seconds until fragrant, being careful not to burn.
06 - Return cooked dumplings to the pan with the vegetables, tossing gently to combine.
07 - Pour prepared garlic sauce over the dumpling and vegetable mixture. Toss gently and stir-fry for 2–3 minutes until sauce thickens and evenly coats all ingredients.
08 - Sprinkle with toasted sesame seeds and fresh cilantro or scallions if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The way that garlic sauce clings to every dumpling crevice is pure magic
  • You get all the satisfaction of takeout without ever leaving your kitchen
  • Whatever vegetables are languishing in your crisper drawer finally have a purpose
02 -
  • Cornstarch clumps if you add it directly to hot liquid, always whisk it into cold liquid first
  • The sauce will continue to thicken off the heat, so pull it a minute before you think it is done
  • Overcrowding the pan drops the temperature and turns stir fry into steaming, work in batches if needed
03 -
  • Pat your dumplings dry after cooking so the sauce actually sticks instead of sliding off
  • Let your pan get properly hot before adding the vegetables that sizzle is what gives you stir fry flavor

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