DUMPLING STIR FRY
- package frozen dumplings (pork, chicken or vegetable), or pre-make your own
- 2 tablespoons vegetable oil, divided
- 2 bell peppers, sliced
- ½ head broccoli, chopped into florets
- 1 carrot, cut into matchsticks
- 1 tablespoon finely chopped ginger
- 2 cloves garlic, minced
- 2 tablespoons sriracha*, or any hot sauce of your choice
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 green onions, sliced
- toasted sesame seeds, for garnish
Heat a tablespoon of vegetable oil in a large nonstick skillet over medium heat. Add the dumplings in a single layer. Cook for 2 – 3 minutes per side, until golden-brown. Add water to the skillet until it covers the dumplings by about a third. Cover the skillet with a lid and cook until the dumplings are cooked through, about 5 -8 minutes. Transfer dumplings to a plate. Wipe skillet clean.
Heat another tablespoon vegetable oil in the skillet over medium-high heat. Add the broccoli and bell peppers, stirring occasionally, until crisp-tender, 8 – 10 minutes. Add the garlic and the ginger and cook until fragrant, about one minute. Stir in sesame oil Sriracha, soy sauce, honey and rice vinegar. Bring to simmer and cook, stirring gently, until the mixture reduces down slightly. Return the cooked dumplings to the skillet and toss with vegetables.
Top with green onions and toasted sesame seeds before serving.
Note:
Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.”
Ek gebruik ferm tofu wat in ‘cornstach’ gerol is . Ek gebruik selde ‘n resep, maar hierdie was, behalwe vir die “dumplings”, baie dieselfde.
Recipe posted by Wadi Wadi
Photo: Elmarie Harrison
