Pierogi Stir Fry
Take your weeknight meals to the next level with this vibrant and satisfying Pierogi Stir Fry! This quick and easy recipe combines tender, pan-seared pierogies with a medley of colorful stir-fried bell peppers, caramelized onions, and garlic, all coated in a sweet and savory soy-honey glaze with optional sriracha for a kick of heat. Ready in just 25 minutes, this one-pan wonder is perfect for busy days and guarantees minimal cleanup. Garnished with fresh parsley or green onions, this dish makes a hearty main course or a crowd-pleasing side dish. Bursting with flavors and textures, the Pierogi Stir Fry is a fusion of comfort food and stir-fry excellence, a must-try for any food lover!
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Recipe Information
Ingredients
- 12 pieces Frozen pierogies (any flavor: potato, cheese, etc.)
- 2 tablespoons Vegetable oil
- 1 medium Yellow onion, sliced
- 2 medium Bell peppers (assorted colors), sliced
- 3 cloves Garlic, minced
- 3 tablespoons Soy sauce
- 1 tablespoon Honey
- 1 teaspoon Sriracha (optional, for heat)
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley or green onions, chopped (for garnish)
Instructions
Begin by boiling a large pot of water. Cook the frozen pierogies according to the package instructions (typically 5-7 minutes until they float to the surface). Drain and set aside.
Heat 1 tablespoon of vegetable oil in a large, nonstick skillet or wok over medium-high heat.
Add the sliced onion and bell peppers to the skillet. Stir-fry for 3-4 minutes until they are slightly softened.
Add the minced garlic to the skillet and cook for another minute, stirring frequently to avoid burning.
Push the vegetables to one side of the skillet and add the remaining 1 tablespoon of vegetable oil. Arrange the cooked pierogies in a single layer in the empty space of the skillet. Allow them to brown slightly, cooking for 2-3 minutes on each side.
In a small bowl, whisk together the soy sauce, honey, and optional sriracha. Pour this mixture over the vegetables and pierogies.
Sprinkle with salt and black pepper, and toss everything together gently to coat the pierogies and vegetables in the sauce. Cook for another 2-3 minutes to allow the flavors to meld.
Remove the skillet from heat and garnish with chopped fresh parsley or green onions before serving.
Serve immediately as a hearty main dish or side dish.
Nutrition Facts
Calories |
1687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 5399 mg | 235% | |
| Total Carbohydrate | 235.6 g | 86% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 49.5 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2030 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
