| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons vegetable oil
- 1 13-ounce package frozen vegetable dumplings
- 1 18-ounce bag mixed fresh stir-fry vegetables, large pieces halved (about 6 cups)
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon finely chopped peeled ginger
- 2 cloves garlic, thinly sliced
- 1/3 cup sweet Thai chili sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 scallions, sliced
Instructions
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the dumplings in a single layer. Cook until browned, 2 to 3 minutes per side. Add 1/4 cup water to the skillet. Cook, stirring occasionally, until evaporated, about 1 minute; transfer the dumplings to a bowl.
- Heat 1 tablespoon vegetable oil in the skillet. Add the vegetables and cook, stirring occasionally, until crisp-tender and lightly browned, 8 to 10 minutes; transfer to the bowl with the dumplings.
- Heat the remaining 1 tablespoon vegetable oil in the skillet. Add the shrimp, ginger and garlic. Cook, stirring occasionally, until the shrimp are just cooked through, about 2 minutes. Return the dumplings and vegetables to the skillet and stir to combine. Add the chili sauce and soy sauce; cook, stirring gently, until glazed, about 1 minute. Remove from the heat and stir in the rice vinegar and half of the scallions. Top with the remaining scallions.
Nutrition Facts
| Calories | 400 calorie |
| Total Fat | 14 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 145 milligrams |
| Sodium | 1620 milligrams |
| Carbohydrates | 47 grams |
| Dietary Fiber | 3 grams |
| Protein | 23 grams |
Reviews
He said “Mmmm” It was delicious!
This is an okay weeknight meal, but not that great considering the cost of ingredients.
Quick and easy weeknight meal. Everyone enjoyed the flavor and the combination. Lots of vegetables to customize your taste. Made this many times and always a winner.
Novel idea combining dumplings with a stir-fry. I would make this again but pick up dumplings from my local take-out. Store bought ones are more like pierogies.
This is a great meal. I used all fresh vegetables which was super healthy. Also, I think the next time I make this, I will brown dumplings and then put them in oven to make them crispier on the outside. I am not a spicy food person, so I substituted plum sauce and then to cut the sweetness added a pinch of chili sauce.