Molly Yeh's Potsticker Stir Fry | Girl Meets Farm

Molly and her girls could live on potstickers, and they keep a steady supply of frozen ones in their freezer at all times for when hunger strikes. This is a super quick way to turn those potstickers into an entire meal and feel good about yourself with all the veggies you’re eating too! #MollyYeh #GirlMeetsFarm #FoodNetwork #StirFry Get the recipe ▶ https://foodtv.com/4rL2EtM Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Potsticker + Veggie Stir-Fry Recipe courtesy of Molly Yeh Level: Easy Total: 40 min Active: 40 min Yield: 4 servings Ingredients Sauce: 3 tablespoons (45 grams) soy sauce 3 tablespoons (45 grams) unseasoned rice vinegar 1 tablespoon (9 grams) grated fresh ginger 1 tablespoon (13 grams) toasted sesame oil 2 teaspoons cornstarch 2 teaspoons sriracha 1/2 teaspoon kosher salt 2 cloves garlic, grated Stir-Fry: 1/4 cup (50 grams) neutral oil 12 ounces (340 grams) frozen pork potstickers, Molly likes the minis 1 stalk broccoli, crown cut into small florets and stem peeled and sliced 1/4-inch thick 1 small red bell pepper, sliced 1 small yellow bell pepper, sliced 1 small red onion, sliced 1/4-inch thick 1/2 cup (72 grams) roasted salted cashews Directions For the sauce: Whisk together the soy sauce, vinegar, ginger, sesame oil, cornstarch, sriracha, salt, garlic, and 2 tablespoons (30 grams) water in a small bowl until smooth. Set aside. For the stir-fry: Heat a large heavy-duty skillet over medium-high heat. Add 2 tablespoons of the oil. When the oil is hot, add the dumplings, making sure a flat side of each one touches the bottom of the skillet. Cook until the bottoms begin to brown, 1 to 2 minutes. Add 1/4 cup (60 grams) water, bring to a simmer and cover. Simmer until just cooked through, about 3 minutes. Uncover and increase the heat to high, then boil away any excess water and crisp the bottoms up a bit. Remove the potstickers to a plate and carefully wipe the skillet clean with a paper towel. (It’s hot!) Set the skillet over high heat and add the remaining 2 tablespoons oil. When the oil is hot, add the broccoli and toss to coat in the oil. Cover and cook until bright green, about 2 minutes. Uncover and add the bell peppers and onions. Stir-fry until all of the vegetables are crisp-tender, 2 to 3 minutes. Add the cashews and toss to incorporate. Add back the dumplings and pour the sauce over everything. Toss and cook just until the sauce boils and thickens, about a minute. Serve immediately. Copyright 2025 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT! ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Molly Yeh's Potsticker Stir Fry | Girl Meets Farm | Food Network https://youtu.be/awumtIeLeOQ