Responsible Choice Shrimp & Veggie Potsticker Stir-Fry

Serves 4.

All you need:

  • 1/2 cup Hy-Vee stir fry sauce
  • 2 tsp Hy-Vee sriracha sauce
  • 3 tbsp olive oil, divided
  • 1 (9.4 oz) box frozen vegetable potstickers, thawed
  • 8 oz (51-60 count) peeled and deveined Responsible Choice shrimp
  • 2 thinly sliced green onions
  • 2 minced garlic cloves
  • 1 tbsp finely grated fresh ginger
  • 1 cup sugar snap peas
  • 1 cup shredded carrots
  • 1 red pepper, cut into 1/2″ slices
  • ½ cup thinly sliced red onion
  • 2 cups diced green cabbage

All you do:

  1. In a small bowl, whisk together stir fry sauce and sriracha sauce; set aside.
  2. Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add the potstickers and cook until lightly browned on all sides, 3-5 minutes. Add 3 tablespoons water to the pan, cover and cook until the water has evaporated and the potstickers are cooked through, 1 to 2 minutes; transfer to a plate.
  3. In same sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add shrimp and sauté for 3-4 minutes; transfer to plate holding potstickers and keep warm.
  4. Heat the remaining tablespoon oil over medium-high heat and add green onions, garlic and ginger and cook, stirring, for 1 minute. Add the snap peas, shredded carrot, red pepper, red onion and green cabbage. Sauté vegetables for 2 minutes or until crisp tender.
  5. Add the stir fry sauce mixture and toss to combine. Return the potstickers and shrimp to the pan and toss with the vegetables.

Author: Andrew Kintigh

Chef Andrew Kintigh started his culinary career at the age of 14, working at a catering company in northwest Iowa. Andrew pursued his passion for cooking at the Art Institutes International Minnesota. He earned an Associate’s degree in culinary arts and a Bachelor’s degree in culinary management. With over a decade of experience, Andrew has worked at a few of Minneapolis’ favorite restaurants, such as Dakota Jazz Club & Restaurant, Bobino Café & Wine Bar, and Tryg’s Restaurant, before he joined the North Ankeny Blvd Hy-Vee team. Andrew participates in numerous Des Moines area events, including Iowa’s Premiere Beer, Wine & Food Expo, Hy-Vee Whole Health Experience, Swine Festival, Morsel Combat, Blue Ribbon Bacon Festival, and the Iowa State Fair. Recently, Andrew was named the Ethnic Meals champion at the Food Marketing Institute’s Supermarket Chef Showdown in Chicago. You can often catch Andrew on air doing a radio segment or chatting with local TV anchors about his latest recipes. Andrew specializes in teaching how to cook with fresh new ingredients and bringing his creative recipes to the family table.